Tiramisu

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Tiramisu

Tiramisu-Monish Gujral

By Monish Gujral Published: April 12, 2013

    Ingredients

    Instructions

    1. Prepare a strong espresso coffee, about 1½ cups. Add sugar while hot and keep aside to cool at room temperature Beat the egg yolks in a heatproof bowl or in the bowl of a double boiler until they become fluffy. Beat in sugar
    2. Add Marsala wine Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well.
    3. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth. Assembly Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 12 x 8 inches, approximately 2 inches deep .
    4. Evenly distribute half of the zabaglione cream over the ladyfingers. Repeat the step with a second layer of ladyfingers and top with the rest of the cream. Sprinkle with the cocoa powder and refrigerate for about 3–4 hours. Tiramisu can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at a refrigerated temperature, but not frozen.
    5. Important tips It is difficult to know exactly how much coffee the ladyfingers are going to absorb. Prepare some extra coffee ready, just in case the quantity is not enough. Dip the ladyfingers in the coffee very fast. Don’t let the cookies absorb too much liquid or they may become too soft and mushy. Remove the mascarpone cheese from the refrigerator early enough. Whip it vigorously until very soft before adding the zabaglione cream. The original Italian recipe doesn’t use zabaglione or whipped cream, but just raw eggs. Consuming raw eggs may expose one to Salmonella contamination. This is the reason why I am using bain-marie zabaglione and whipped cream instead of raw egg yolks.

    First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

    1 Comment

    1. Pingback: Food Bytes" The Tuscan Seduction" in sunday Express by Monish Gujral | Monish Gujral's Blog

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