California Pizza Kitchen Tiramisu

By clbrosnan

Ingredients

• Sabayon-Mascarpone Mixture
• 12 oz mascarpone cheese
• 5 large eggs
• 6 tbsp sugar
• 2 tbsp marsal wine
• 2/3 c heavy cream
• 1/2 tsp vanilla extract
• Sabayon Topping Sauce
• 2 tbsp marsala wine
• Espresso Rum Mixture
• 11/2 c coffee
• 11/2 c dark rum
• Whipped Cream
• 1/2 c heavy cream
• 1 tbsp sugar
• 1/2 tsp vanilla extract
• Addtional ingrediaents
• 20 ladyfingers
• 2 tbsp shaved chocolate

Details

Servings 6

Preparation

Step 1

Sabayon Mascarpone Mixture
In a medium mixing bowl, beat mascarpone with a spatula until smooth and creamy. Set aside and let mascarpone warm up to room temperature ( up tp 1 hour)

In another medium mixing bowl, combine the egg yolks, 4 tbsp of sugar, and the Marsala and whisk until blended.

Transfer the misture to the top half of a double boiler and place it over simmering water over medium high heat.

Witha whisk, beat the mixture until it triples in volume (5 Minutes)

Remove from heat, cover, and chill thoroughly in the refrigerator.

In a medium mixing bowl, combine the cream, 2 tbsp sugar, and vanilla extract. Beat with an electric beater until peaks form.

Using a spatula fold whipped cream mixture into Mascarpone. Gently fold the egg mixture into the whipped cream-mascarpone.

Cover and refrigerate.

Sabayon Topping Mixture
In a mixing bowl, stir 1 c of the sabayon-mascarpone mixture and the marsala. Cover and refrigerate.

Whipped Cream
In a mixing bowl, mix the rum and espresso. Beat with a beater until soft peaks form.

Tiramisu Assembly

In a mixing bowl, fold 1 c of the sabayon-mascarpone mixture into 1/2 c of the whipped cream.
Spread a small amount of this mixture into the bottom of a 10x6 inch baking dish, forming a 1/8 inch layer.
Dip 10 of the ladyfingers into the espresso mixture (only for 2 secs) Transfer to dry surface.
Gently pressed the soaked ladyfingers into the layer of sabayon whipped cream.
Spread the remaining sabayon whipped cream over the soaked ladyfingers and gently tap the pan to release any air bubbles.
Smooth the surface with a spatula.
In the same way, soak the remaining ladyfingers and arrange them in the baking dish.
Spread the remaining sabayon-mascarpone mixture over the seccond layer of lady fingers.
Smooth the surface with a spatula
Cover and refrigerate at leaast 12 hours.