- What To Dip
- Crisp Italian ladyfingers (savoiardi)
- Large, whole strawberries, with stems attached
- Ripe peaches, cut into wedges
- 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
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.
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Submitted By: Teresa Johnson
Tiramisu Mascarpone Fondue