GOURMET MAGAZINE'S TIRAMISU

By curly

Ingredients

• 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

Preparation

Step 1

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.