Tiramisu Flavored With Marsala And Strega
|Sponge cake||1 1⁄2 Kilogram|
|Castor sugar||3 Cup (48 tbs)|
|Double espresso coffee||1 1⁄2 Liter|
|Mascarpone||1 1⁄4 Kilogram (Cream Cheese)|
|Chocolate||1 Cup (16 tbs), chopped|
Combine in a bowl the hot coffee, Strega, half the Marsala and 1 cup sugar.
Soak the sponge in this liquid.
In a large copper bowl, combine 8 whole eggs, 1.5 cups sugar, the brandy and remaining Marsala.
Whisk this sabayon over boiling water till you can form thick ribbons and then whisk it over ice until cool.
Place the cooled sabayon in a bowl and turn on to low speed.
Add mascarpone a little at a time, till all has been added.
The mixture should now look like soft whipped cream.
Divide the sponge into 4 equal parts.
Place one part into a bowl and sprinkle with chocolate.
Spread 1/4 of Mascarpone over this, then another part of sponge, chocolate, mascarpone, and finish with ample cocoa powder sprinkled over the top. (Sabayon should come at the top of the bowl).
Repeat this process in the second bowl.