GOURMET MAGAZINE'S TIRAMISU
- MASCARPONE FILLING:
- Espresso Syrup
- 1/3 cup water
- 1/2 cup sugar
- 2/3 cup strong brewed espresso
- Italian or domestic brandy, 1/4 cup
- 1-1/2 cups heavy whipping cream
- 1/3 cup sugar
- 2 tsps vanilla
- 1 pound mascarpone cheese, softened
- 1/2 pound savoiardi imported or domestic ladyfingers or sliced sponge cake
- Cocoa powder
Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy.
Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.
Place a layer of the savoiard, ladyfingers, or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup.
Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for up to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.