Tiramisu

I hadn't made Tiramisu in years.

But ever since we have had the new Espresso maker,

I've been thinking of making it.

Started early this morning so I could get

it made and in the fridge before leaving for work. 

Made two. One for us and one for

our friends and neighbours, Barb and Clif.

Tiramisu

This is my recipe. I have been making it this way for many years

Most Tiramisu recipes are made with raw eggs. This one starts with

cooked custard.

1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese

1/2 cup whipping cream

1 cup fresh strong espresso

1/4 cup cognac or rum

1 package ladyfingers

ground chocolate

1/2 pint whipping cream

Custard

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

1-1/2 cups hot milk

3 egg yolks

1 tablespoon butter

1 teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot

milk. Cook over low heat stirring until mixture comes to a boil.

Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened

sauce. Add this mixture back into saucepan with remaining sauce.

cook an additional 2 to 3 minutes. Remove from heat and blend in

butter and vanilla. Place plastic wrap on surface and refrigerate.

Cool completely.

Assemble

Beat Mascarpone cheese with whipping cream. Add cooled custard and

mix well. Dip ladyfingers into coffee and rum/Cognac mixture and place

one layer in bowl of choice. Cover with half of mascarpone mixture. 

Sift ground chocolate over  top.

Repeat with another layer of ladyfingers and finish with mascarpone

mixture. Sift with more of the ground chocolate.

Prepare early in the day or one day ahead.

 Before serving cover with whipping

cream and ground chocolate.