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Tiramisu Mascarpone Fondue Recipe | |
French Dessert | |
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Ingredients:
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
Directions:
In a small bowl, dissolve the espresso powder in the boiling water. 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. In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 1/2 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 180F) 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 in the chocolate before eating. | |