Tiramisu Al Caffe Marocchino
- 8 ounces mascarpone
- 2 ounces sugar
- 4 ounces ladyfinger biscuits
- 1 cup strong coffee (espresso, made with a teaspoon of ground Moroccan spice mix: such as cinnamon, cardomom, cloves, nutmeg, black pepper, ginger, aniseed, juniper berries
- 1 shot Vin Santo, Marsala or spiced rum
- 3.5 ounces dark chocolate
- 2 eggs
- Brew the coffee grounds together with the ground spices. An espresso machine if you can would be best for this, if you don't have one, make it a very strong coffee! Add the Vin Santo to the coffee. Let cool.
- To make the cream: beat the egg yolks with some of the sugar and the mascarpone. In a separate bowl, beat the whites until they form soft peaks, then slowly add the rest of the sugar until the whites become a glossy and firm meringue. Fold in to the mascarpone.rnrnOver a double broiler, gently melt the dark chocolate.
- Plate up: Briefly and lightly dip each ladyfinger biscuit into the liquid and place a small layer on a plate. Top with a dollop of mascarpone, then drizzle a generous amount of chocolate on top. Repeat the layering with ladyfingers, mascarpone and another, well-placed drizzle of melted chocolate. Add a dusting of the powdered spice mix and serve. I think this would also look good made in glass espresso cups like the ones used for a Caffe Marocchino.
mascarpone, sugar, ladyfinger, coffee, shot vin, chocolate, eggs
Taken from food52.com/recipes/11383-tiramisu-al-caffe-marocchino (may not work)