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In the top of a double boiler, whisk together egg yolks, 1/3 cup sugar, marsala, and vanilla. Place over, not in, hot, not boiling, water. Stir from bottom and sides until mixture begins to thicken; then whisk constantly until custard has tripled in size and is beginning to hold its shape. Remove from heat and cool uncovered, stirring occasionally to keep a skin from forming and to release steam. Dissolve 2 Tbsp sugar in coffee. Add Brandy. Dip lady fingers in coffee/brandy mixture and line bottom of pan with them. Alternatively, cookies can be arranged in pan, then sprinkled with brandy/coffee mixture from a spoon or plastic squeeze bottle. Dot with Raspberry jam. In an electric mixer, beat whipping cream to medium peaks and set aside. Beat Neufachatel until creamy. Add sour cream and continue to beat until smooth and light. Beat in zabaglione and blend until thoroughly combined. Fold about 1/3 of the whipped cream into custard mixture to lighten. Fold in the rest of the whipped cream working the mixture as little as possible. Pour over lady fingers. Cover and refrigerate at least eight hours. Put chocolate and butter in a small plastic bag. Microwave on medium for 10 second intervals until a little more than half the chocolate is melted. Work the chocolate with your fingertips from the outside of the bag until it is completely melted, heating slightly longer if necessary. Snip off the very tip of one corner of the bag with scissors, and drizzle melted chocolate over Tiramisu. This can be done before or after chilling. Remove from refrigerator about half an hour before serving for a fuller flavor / softer texture. Variation: Before compiling the filling, divide: 1/3 of the sour cream 1/3 of the Neufachatel Beat together with 1/2 cup melted bitter sweet chocolate. Pour over Lady fingers. Proceed as directed.