Makes 9 to 12 servings
|Egg yolks||6 large||Good quality eggs|
|White Chocolate||6 ounces||Chopped fine. You can use any chocolate/semi-sweet|
|Kahlua Liquor||1 ½ tablespoon||Optional|
|Mascarpone cheese||1 cup||You can add more for a richer taste up to double|
|Madagascar Vanilla Bean Paste||2 teaspoons||Or any vanilla extract|
|Heavy whipping cream||1 ½ cups||The extra 3 tablespoons or for the chocolate|
|Cherry De-Lite Preserve||6-8 ounces||Preservative|
|E & J Brandy||¼ plus 2 tables.||Enough to get the right consistency with the jam|
|Italian Biscotti||2-7 oz. packages||Lady fingers|
|Cocoa||As need||For dusting/garnishment|
|Cherry De-Lite||1 cup||Dried cherries|
|Heavy Whipping Cream||2 cups||Whipped to stiff peeks|
|Madagascar Vanilla Bean Paste||1 ½ S tablespoons||Or regular vanilla extract|
|Powdered Sugar||¼ cup||Or more if you want it sweeter/regular sugar works to|
1.Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to medium- low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Stir in the chocolate a few at a time, & Kahlua Liquor and mix until the chocolate is dissolved, about 2 minute. Add in the Mascarpone cheese and remove from heat. Fold the Mascarpone into the chocolate until all is combined and has a nice smooth consistency. Place in the refrigerator until your cream is completely cooled down, (about 30 minutes). Total time for making your sabayo is about 12 minutes. You can leave your sabayon in the refrigerator longer for a firmer product.
2.Using a frozen or well chilled metal bowl, whip cream to soft peaks. Add the vanilla and continue to whip until stiff peaks. Gently fold in about half of the whipped cream into your white chocolate mascarpone sabayon mixture and set back into the fridge until your cherry mixture is read and your first row is done.
3.Using a medium bowl add the cherry preservative and brandy a little at a time. Mix well until all the brandy is in.
4.Using a 9 x 13 baking pan or any square pan Lay a layer of lady fingers side by side and brush each biscotti generously with the raspberry brandy mixture.
Note: the smaller the pan the more layers you can add for presentations. Spoon half the chocolate mascarpone sabayon over the lady fingers and smooth out the service. Repeat process with another layer doing the same as the first time. Using a shaker shake a nice layer of cocoa over all of the tiramisu. Whip of edges and refrigerate for at least 4 to 6 hour or overnight.
Chocolate Sauce: Whip cream until soft peaks. Add in the powdered sugar and vanilla and whip until stiff peaks. For best presentation put the cream in a piping bag and pip it out with a decoretive tip.
Presentation: Cut into squares. Drizzle the white chocolate sauce then top with 1-2 chocolate stuffed raspberries. Serve right away. This products stays good for about 3 to 4 days cover in the fridge and taste the best on the second day.