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.