Tiramisu with Brandy Custard
- 6 large eggs
- 1 1/3 cups sugar
- 5 tablespoons brandy
- 1 1/2 pounds mascarpone cheese*
- 1 1/2 cups water
- 1/2 cup instant espresso powder
- 3/4 cup chilled whipping cream
- 44 (about) crisp Italian ladyfinger cookies (from two 7-ounce packages)**
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- Fill large bowl with ice water.
- Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water.
- Whisk constantly until thermometer registers 160F, about 10 minutes.
- Set custard over bowl of ice water and whisk until cool.
- Mix in brandy.
- Whisk mascarpone in another large bowl to loosen.
- Fold in custard.
- Bring 1 1/2 cups water to simmer in medium saucepan.
- Add 1 cup sugar and espresso powder; whisk until sugar dissolves.
- Mix in cream.
- Refrigerate until cold.
- Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds.
- Place cookies on bottom of 13x9x2-inch baking dish.
- Working in batches, repeat with enough remaining cookies to just cover bottom of dish.
- Spread half of mascarpone mixture over cookies.
- Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture.
- Spread remaining mascarpone mixture over cookies.
- Refrigerate until set, about 2 hours.
- Whisk cocoa and powdered sugar in small bowl to blend.
- Sift sweetened cocoa over top of dessert.
- Cover and refrigerate at least 2 hours.
- (Can be made 1 day ahead.
- Keep refrigerated.)
- *Available at Italian markets and many supermarkets.
- **Available at Italian markets and some supermarkets.
eggs, sugar, brandy, mascarpone cheese, water, espresso powder, chilled whipping cream, ladyfinger cookies, cocoa, powdered sugar
Taken from www.epicurious.com/recipes/food/views/tiramisu-with-brandy-custard-103162 (may not work)