"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Sisley Tiramisu Recipe

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This recipe for Sisley Tiramisu, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Clair de Lune Restaurant, Ottawa, Canada
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1/2 c. Marsala wine
6 large egg yolks
1 lb. cream cheese at room temperature blended with 1/2 c. whipping cream
1 1/2 c. hot water
5 tsp. instant espresso powder or instant coffee powder
1/2 c. Kahlua liqueur
1 1/2 (7 1/2 oz.) packages ladyfinger type cookies
1 oz. semisweet chocolate, grated

Directions:
Directions:
Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of boiling water and whisk constantly until candy thermometer registers 170 F, about 4 min. Remove from over water. Gradually whisk in cream cheese-whipping cream mixture.
Combine 1 1/2 c. hot water and espresso powder in medium bowl; stir to dissolve. Mix in liqueur. Dip 1 biscuit briefly into espresso mixture, turning to coat. Place flat side facing up in bottom of 9 in. springform pan. Repeat with enough biscuits to cover bottom of pan. Pour half of cream cheese-whipping cream mixture over. Dip more biscuits in espresso mixture and arrange atop cream cheese mixture in pan, covering completely. Pour remaining cream cheese mixture over. Sprinkle with chocolate. Refrigerate until firm, at least 4 hours or overnight. Run small sharp knife around pan sides to loosen. Release pan sides. Cut tiramisu into wedges and serve.

 

 

 

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