Tiramisu Ala Wolfgang Puck

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 eggs, separated
• 1/4 cup sugar, plus 1/4 cup
• 1 cup cake flour, sifted
• melted butter, for brushing pan
• 6 egg yolks
• 1 cup sugar
• 1/4 cup marsala
• 1/4 cup brandy
• 2 lbs mascarpone cheese
• 1 cup espresso, hot
• 3 tablespoons brown sugar
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup grated bittersweet chocolate

Recipe

• 1 ladyfingers:
• 2 preheat oven to 350 degrees f.
• 3 butter a 12 by 16-inch baking tray. line with parchment paper and brush again with butter.
• 4 in a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. reserve. in another mixing bowl, whip the egg whites to soft peaks. slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
• 5 sift the flour again. with a rubber spatula, fold half of the flour mixture into the yolk mixture. fold in 1/2 of the egg mixture. then fold in the remaining 1/2 flour mixture. lastly, fold in the remaining 1/2 egg mixture.
• 6 pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
• 7 bake for 12 to 15 minutes until done and golden in color. remove from the oven and allow to cool to room temperature. use as needed.
• 8 this can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• 9 mascarpone cream:
• 10 in a medium bowl, whisk together the egg yolks and sugar. add the marsala and brandy. place over a double-boiler and cook until mixture reaches 160 degrees f. continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
• 11 remove from the double-boiler and cool mixture over ice bath, until room temperature.
• 12 whip the mascarpone cheese to soft peaks. fold into the cooled sabayon until well incorporated.
• 13 use as layers in the tiramisu or as needed. can be made up to 4 hours ahead.
• 14 espresso syrup:
• 15 brew fresh espresso. to 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. stir until dissolved.
• 16 assembly:
• 17 divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. divide espresso syrup into 2 portions. divide the mascarpone cream into 3 portions.
• 18 to assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
• 19 pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. repeat process. lastly, top with the remaining mascarpone cream and cover with grated chocolate.
• 20 cover mold and refrigerate at least 2 hours before serving.