Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Tiramisu with Kahlua and Cognac




Source of Recipe


Internet


List of Ingredients




Ingredients:
1 Pan di Spagna, baked and cooled

Espresso Syrup:
¼ cup water
1/3 cup sugar
½ cup very strong brewed espresso
1/3 cup Courvoisier VSOP Cognac

Zabaione:
3 Egg yolks
1/3 cup sugar
1/3 cup Kahlua Coffee Liquer

Filling:
Zabaione
½ 1b. marscarpone, at room temperature
1 cup heavy cream

Finishing:
1 cup heavy cream
2 tbsp. sugar
cinnamon
coffee grounds, squeezed dry and toasted for a few minutes in a 350° oven



Recipe



1. For the syrup, combine the sugar and the water in a saucepan and bring to a boil.

2. Cool and stir in the coffee. Cool and add the Courvoisier Cognac.

3. For the zabaione, whisk the yolks in the bowl of an electric mixer and beat in the sugar and the Kahlua.

4. Whisk over a pan of simmering water until thickened.

5. Remove and beat by machine until cold.

6. To make the filling, smash the marscarpone smooth in a bowl with a rubber spatula. Fold in the zabaione.

7. Whip the cream and fold it in.

8. Cut the Pan di Spagna into thin vertical slices.

9. Place a layer of the slices in the bottom of a gratin dish or other baking dish and soak with the syrup, using a brush.

10. Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling.

11. Place a last layer of Pan di Spagna on the top and soak with the remaining syrup.

12. Whip the cream with the sugar and spread it on the surface of the dessert.

13. Decorate with the cinnamon and coffee grounds. Refrigerate several hours before serving.