Mascarpone

For making mascarpone you will need:
1 pint of heavy cream
¼ tsp of confectioner’s sugar
½ tsp tartaric acid –NOT cream of tartar (try grocery stores, or wine making suppliers)

Fill the bottom of a double boiler with water so the water touches the top pan but it will not let the top pan float. Bring to a simmer.  Pour cream in the top pan and place it over the simmering water. Add the sugar and whisk continuously until warm. At this point add the tartaric acid. Whisk until the temperature reaches 180 degrees. Remove from the heat and let it cool, whisking occasionally. Pour the mixture in a bowl through a fine metal strainer or thick cheesecloth. Let it take a break for a day before using it, but you can’t keep it for more then a few days. So plan ahead!

Tiramisu
Now for the TIRAMISU: (one of many versions)
400 gr Mascarpone
3tbl confectioner’s sugar
6 egg yolks
1 cup espresso
½ cup Marsala
24 ladyfingers
1/2cup chocolate shaving or cocoa powder

In a large bowl whisk with electric mixer, eggs and sugar until pale. Add mascarpone and 1 Tablespoon of espresso and beat until smooth. Place the rest of the espresso coffee with Marsala in a bowl so you can dip the ladyfingers just for a few seconds into it. You can use a trifle bowl, a 13x9 baking dish, or dessert bowls to lay the ladyfingers on the bottom. Spread the cheese mixture on top.  Do a couple of layers finishing with the mascarpone. Cover with plastic wrap and refrigerate for at least 2 hours, but no more then 6. Chocolate shavings go on right before serving.

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(503) 364-7900
357 Court Street NE
Salem, OR 97301

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