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Tiramisu Mascarpone Fondue
Judy Price asked if we had ever heard of a Tiramisu fondue recipe. We didn't.
Luckily for all of us, she found it! Makes 4-6 servings. She got the recipe from
FONDUE: Great Food to Dip, Dunk, Savor, and Swirl (William Morrow & Co.; 1998;
$14.00/Hardcover) by Kimberly Kicienlinski, who wrote: "The world has fallen in
love with Tiramisu -- the Venetian dessert of ladyfingers, espresso, and
mascarpone cheese. Here, I've made a sweet cheese fondue for dipping crisp
Italian ladyfingers (savoiardi, available at Italian food stores) and summer
fruit like juicy strawberries and peaches. There are a couple of things to watch
out for in this recipe. First, use sweet, not dry, Marsala wine -- the dry is
used only for savory dishes, and this is a dessert. Also, be sure not to
overcook the mixture once the egg yolks have been added, or the yolks will
curdle. An instant-read thermometer will help gauge the right temperature."
Ingredients:
What To Dip
* Crisp Italian ladyfingers (savoiardi)
* Large, whole strawberries, with stems attached
* Ripe peaches, cut into wedges
* INSTANT ESPRESSO POWDER, 1 teaspoon
* BOILING WATER, 1 tablespoon
* MASCARPONE CHEESE, 1 (17-ounce) container
* CONFECTIONER'S SUGAR, 1/4 cup
* SWEET MARSALA WINE, 2 tablespoons
* CORNSTARCH, 2 teaspoons
* EGG YOLKS, 3 large, at room temperature
* BITTERSWEET CHOCOLATE, finely chopped, for serving
Directions:
1. In a small bowl, dissolve the espresso powder in the boiling water.
2. In the top part of a double boiler over simmering water, combine the espresso
liquid, the mascarpone, confectioners' sugar, Marsala, and cornstarch, mashing
with a rubber spatula until the mascarpone has melted and the mixture is smooth.
3. In a medium bowl, whisk the egg yolks to combine.
4. Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
5. Whisk the egg yolk mixture into the mascarpone mixture.
6. Whisking constantly, cook until the fondue is hot and thickened (an
instant-read thermometer will read 180F) about 2 minutes.
7. Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
8. Place the chopped chocolate in small, individual bowls.
9. Serve immediately, with the dipping ingredients of your choice, allowing
guests to dip their fondue-covered food in the chocolate before eating. |
