Tiramisu With Brandy Custard

Recipe Ingredients

6		Eggs (large)
1 1/3 cups	263g / 9.3oz	Sugar
5 tablespoons	75ml	Brandy
1 1/2 lbs	681g / 24oz	Mascarpone cheese - see * Note
1 1/2 cups	355ml	Water
1/2 cup	118ml	Instant espresso powder
3/4 cup	177ml	Chilled whipping cream
44		Crisp Italian ladyfinger cookies - (about) - see * Note
		= (from two 7-oz packages)
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
1/4 cup	49g / 1.7oz	Powdered sugar

Recipe Instructions

* Note: Mascarpone cheese is available at Italian markets and many supermarkets. Ladyfinger cookies are available at Italian markets and some supermarkets.

Fill large bowl with ice water. Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water. Whisk constantly until thermometer registers 160 degrees, about 10 minutes. Set custard over bowl of ice water and whisk until cool. Mix in brandy. Whisk mascarpone in another large bowl to loosen. Fold in custard.

Bring 1 1/2 cups water to simmer in medium saucepan. Add 1 cup sugar and espresso powder; whisk until sugar dissolves. Mix in cream. Refrigerate until cold.

Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds. Place cookies on bottom of 13- by 9- by 2-inch baking dish. Working in batches, repeat with enough remaining cookies to just cover bottom of dish. Spread half of mascarpone mixture over cookies. Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture. Spread remaining mascarpone mixture over cookies. Refrigerate until set, about 2 hours.

Whisk cocoa and powdered sugar in small bowl to blend. Sift sweetened cocoa over top of dessert. Cover and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

This recipe yields 12 servings.

Source:
Bon Appetit, March 2000

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