California Pizza Kitchen Tiramisu Recipe 335
CALIFORNIA PIZZA KITCHEN TIRAMISU RECIPE - (3.3/5)
Provided by clbrosnan
Number Of Ingredients 19
Steps:
- 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.
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