Goomba hasn't posted here in years. Did you even notice you were
replying to something from 2003? I wouldn't expect an answer.

Jill


On 2/25/2017 1:19 PM, wrote:
> This is the exact recipe I followed, and I made this recipe numerous times. Never had a problem, until last night. Last night my lady fingers were floating. No idea what I did wrong.
>
>
> On Thursday, May 29, 2003 at 6:04:42 PM UTC-4, Goomba38 wrote:
>> Dawn wrote:
>>
>>> Is this what I was supposed to get? With the eggs and cream I was
>>> expecting something more like a pudding than a moist cake. It tastes
>>> great, but I'm not sure I did this right.
>>> Dawn
>>
>> You cooked the custard, right?? I've never had it float. It's always
>> been thick layers of creamy wonderfulness. Here is the recipe I really
>> like-how does this compare to your recipes process?
>> * Exported from MasterCook *
>>
>> Tiramisu Italiano
>>
>> Recipe By : Tyler Florence; FoodTV show "Food 911"
>> Serving Size : 8 Preparation Time :1:00
>> Categories : Desserts Italian
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 7 egg yolks
>> 1/2 cup sugar
>> 1/3 cup sweet marsala, plus 2 Tablespoons
>> 8 ounces mascarpone cheese -- softened room temp
>> 1 cup heavy cream
>> 1 cup brewed espresso coffee
>> 1 ounce dark chocolate
>> 1/4 cup rum
>> 1 teaspoon natural vanilla extract
>> 48 ladyfinger cookies
>> 1/4 cup unsweetened cocoa
>>
>> Cream together egg yolks and sugar in a heatproof bowl set over a pot of
>> simmering water. Add 1/3 cup of the marsala and continue to whisk until
>> mixture is thick and doubled in volume. This is basically a zabaglione.
>> Remove from heat. Stir in the mascarpone until completely blended.
>>
>> In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped
>> cream into the mascarpone mixture, to lighten.
>>
>> In a small saucepan, combine espresso, chocolate, rum, vanilla, and
>> remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the
>> chocolate. Then, chill the mixture to cool it down, about 15 minutes.
>> Quickly dip each ladyfinger in the chilled coffee mixture and arrange in
>> a single layer on a 9 by 13-inch glass baking pan. Do not soak the
>> cookies or they will become too moist. Spread 1/2 the mascarpone cream
>> evenly with a spatula on top of the dipped ladyfingers. Repeat with a
>> second layer of dipped ladyfingers and remaining mascarpone cream.
>> Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
>