Explorer of the Seas Tiramisu
by butterflydog

4 large egg yolks
2.5 oz sugar
5 oz mascarpone cheese
3 oz Kahlua liquor
3 oz Amaretto
1 oz rum
3 oz cream ( garnish )
2 oz brewed espresso coffee
36 ladyfingers
1 oz cocoa powder
chocolate sticks for garnish

Cooking demo on Royal Caribbean Cruise ship

Bring water in a double boiler to a boil and shut off heat. Combine eggs and sugar over double boiler and whisk until pale, light and doubled in volume ( mixture will thickly coat back of the spoon ) . Add half of Amaretto and Kahlua. Whip in room temperature mascarpone cheese until smooth and lump free. Combine remainder of Kahlua, Amaretto , rum and espresso mixture. Dip ( lightly soak ) ladyfingers in espresso mixture. Layer a serving dish or individual crystal or glass dessert glasses with mascarpone mixture and alternate with ladyfingers. Chill. Sprinkle with cocoa powder and garnish with whipped cream and chocolate sticks. Yield 4 to 6 servings.
Note: for chocolate garnish, melt chocolate, pipe or drizzle onto parchment paper, let harden, peel off and use as a garnish.

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