Tiramisu Mascarpone Fondue Recipe
Recipe Type: Dessert
The world has fallen in love with Tiramisu — the Venetian dessert of ladyfingers, espresso, and MASCARPONE cheese. This is a sweet cheese fondue for dipping crisp Italian LADYFINGERS (savoiardi) and summer fruit like juicy strawberries and/or peaches. There are a couple of things to watch out for in this recipe. First, use sweet, not dry, Marsala wine — the dry is used only for savory dishes, and this is a dessert. Also, be sure not to overcook the mixture once the egg yolks have been added, or the yolks will curdle. An instant-read thermometer will help gauge the right temperature. Makes 4-6 servings.
- INSTANT ESPRESSO POWDER, 1 teaspoon
- BOILING WATER, 1 tablespoon
- MASCARPONE CHEESE, 1 (17-ounce) container
- CONFECTIONER’S SUGAR, 1/4 cup
- SWEET MARSALA WINE, 2 tablespoons
- CORNSTARCH, 2 teaspoons
- EGG YOLKS, 3 large, at room temperature
- BITTERSWEET CHOCOLATE, finely chopped, for serving
- In a small bowl, dissolve the espresso powder in the boiling water.
- In the top part of a double boiler over simmering water, combine the espresso liquid, the mascarpone, confectioners’ sugar, Marsala, and cornstarch, mashing with a rubber spatula until the mascarpone has melted and the mixture is smooth.
- In a medium bowl, whisk the egg yolks to combine.
- Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
- Whisk the egg yolk mixture into the mascarpone mixture.
- Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180F) about 2 minutes.
- Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner.
- Place the chopped chocolate in small, individual bowls.
- Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food in the chocolate before eating.