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Tiramisu Mascarpone Fondue




Source of Recipe


unkown


List of Ingredients





1 tsp. instant espresso powder (available at Italian food stores and supermarkets; or substitute 1 1/2 tsps. instant coffee powder)
1 Tb. boiling water
17 ounces mascarpone cheese
1/4 cup confectioners' sugar
2 Tbs. sweet (not dry) Marsala wine
2 tsps. cornstarch
3 large egg yolks, at room temperature
Finely chopped bittersweet chocolate, for serving

For dipping:
Crisp Italian ladyfingers
Large whole strawberries with stems attached
Peaches cut in wedges


Recipe



In a small bowl, dissolve espresso powder in boiling water. In the top part of a double boiler over simmering water, combine the espresso liquid, mascarpone, confectioners' sugar, Marsala and cornstarch, mashing with a rubber spatula until the mascar- pone has melted and the mixture is smooth.

In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 12 cup of the warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180 degrees), about 2 minutes.

Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Place the chopped chocolate in small, individual bowls. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food into the chocolate before eating. Makes 4-6 servings.