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Tiramisu fondue




Source of Recipe


blizlady at Mimi's


Recipe Introduction


Another recipe posted at Mimi's that I'm anxious to try!


List of Ingredients




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."

What To Dip

* Crisp Italian ladyfingers (savoiardi)
* Large, whole strawberries, with stems attached
* Ripe peaches, cut into wedges

Ingredients

* 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



Recipe





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.