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CPK's Tiramisu
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Categories: Chocolate Recipes, Coffee Desserts, Dessert, Favorites, Italian, Puddings and Custards, Restaurant Recipes
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Total Time: 1 hrs. 40 min.
Preparation Time: 40 min.
Refrigeration Time: 12 hrs. 30 min.

I have so many Tiramisu recipes on the site because I am always looking for the definitive one. Well, I can stop looking now, this recipe from the California Pizza Kitchen chain is IT. Although, its a LOT of work, its definitely worth it. Also, the recipe is a bit confusing because some parts of the recipe refer to other parts. Make sure you keep things straight and double check what you are adding. Sometimes, I substitute Amaretto for the Marsala. ENJOY!

For the Sabayon-Mascarpone
12 ounces mascarpone cheese
5 egg yolks
6 tablespoons sugar
2 tablespoons marsala wine
2/3 cup heavy cream
1/2 teaspoon vanilla extract
For the Sabayon Topping Sauce
2 tablespoons Marsala wine
For the Espresso Rum Mixture
1 1/2 cups coffee
1 1/2 cups dark rum
For the Whipped Cream
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
For the Tiramisu
20 ladyfinger cookies
2 tablespoons chocolate - shaved

For the Sabayon-Mascarpone Mixture

In a medium mixing bowl, beat Mascarpone with a spatula until smooth and creamy. Set aside and allow Mascarpone to warm up to room temperature (up to 1 hour). In another medium mixing bowl, combine the egg yolks, 4 tablespoons of the sugar, and the Marsala and whisk until blended. Transfer the mixture to the top half of a double boiler and place it over simmering water over medium high heat. With a whisk, beat the mixture until it triples in volume (5 minutes). Remove from heat, cover, and chill thoroughly in the refrigerator (30 minutes). In a medium mixing bowl, combine the cream, 2 tablespoons sugar, and vanilla extract. Beat with an electric beater until peaks form. Using a spatula fold whipped cream mixture into Mascarpone. Then gently fold the egg mixture into the whipped cream-mascarpone mixture. Cover and refrigerate.

For the Sabayon Topping Sauce

In a mixing bowl, stir 1cup of the Sabayon-Mascarpone mixture and the Marsala. Cover and refrigerate.

For the Espresso Rum Mixture

In a small bowl, mix the rum and espresso. Cover and refrigerate.

For the Whipped Cream

In a mixing bowl, combine the cream, sugar, and vanilla extract. Beat with a beater until soft peaks form.

For the Tiramisu

In a mixing bowl, fold 1 cup of the Sabayon-Mascarpone mixture into 1/2 cup of the whipped cream. Spread a small amount of this mixture into the bottom of a 10 x 6 inch baking dish, forming a 1/8 inch deep layer. Dip 10 of the ladyfingers into the espresso mixture (only for 2 seconds). Transfer to a dry surface. Gently press 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 second layer of ladyfingers. Smooth the surface with a spatula. Cover and refrigerate for at least 12 hours.


Calories: 937 Calories From Fat: 66%
Protein: 11g Carbohydrate: 58g
Cholesterol: 452mg Sodium: 118mg


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