Rodelle Tiramisu Recipe 445

Steps:

• Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

Steps:

• Sponge Cake: Preheat oven to 350°F Butter and flour 1 (9-inch) cake pan Combine egg whites with cream of tartar and beat in a stand mixer fitted with whisk attachment on medium-high speed for about 4 minutes, or until medium peaks form. Add granulated sugar and beat on high speed for about 1 more minute, or until stiff peaks form. Whisk together egg yolks and Rodelle Vanilla Extract in a bowl until smooth. Transfer the egg white mixture to a large bowl. Pour egg yolk mixture over it and fold in with a rubber spatula. Sift flour over the mixture slowly while folding until incorporated. Transfer mix to the cake pan and bake for about 30 minutes, or until the cake bounces back to the touch when you press on it. Espresso Mixture: Combine espresso and Kahlua. Chocolate Ganache: Melt the chocolate with 1/2 cup cream in microwave or over a double boiler; cool. Mascarpone Cream: Whip cream with the Rodelle Vanilla Bean scrapings. Using a whisk (or stand mixer on med), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until ready to assemble. To Assemble in jars: Cut the sponge cake into lady finger size (2 x 1 x 1/2-inch) rectangles. Lay a layer of cake pieces into the bottom of the jar. Spoon the espresso mixture over the cake pieces just enough until almost soaked through. Spread a layer of chocolate ganache over the soaked cake. Pipe the mascarpone 1/2 to 3/4 of an inch thick. Repeat and end with a layer of mascarpone. Dust with a layer of Rodelle Baking Cocoa and/or garnish with chocolate shavings. Substitutions: Layer tiramisu components into any glass container, jar, or bowl.

Steps:

• Put the espresso, 3/4 cup of sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool. Put the yolks, mascarpone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. Transfer the mixture to another bowl and clean and dry the stand mixer bowl and whip attachment, returning them both to the mixer. Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13x9-inch pan. Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top. Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into bowls or glass dishes