Restaurants are often the setting for celebrations and have at least one show-stopping dessert on the menu for a grand finale.
Here’s my contribution on this front–I know you can do it, and it will wow any crowd you’re cooking for. My philosophy here: If it’s worth doing, sometimes it’s worth overdoing! A lot of steps? Sure. Worth it? You bet!
Tiramisù is typically made with a strong coffee syrup and mascarpone cheese, often whipped with Marsala wine. The coffee and wine together account for the name, which is Italian for “pick me up.” In this version, I add a layer of dark chocolate mousse and spike the syrup for an adult version that’s sure to lift your spirits.
Use a good-quality bittersweet chocolate with 60 to 70 percent cacao solids. (The higher levels will make a denser mousse.) Callebaut, El Rey, Ghirardelli, Guittard, Scharffen Berger, and Valrhona are all good brands.
What to drink: Coffee or coffee liqueur will highlight the coffee flavor and complement the chocolate. Banyuls, Maury, Port, or the Spanish Dulce Monastrell will each bring out different nuances.
Yield: Makes 12 servings ( More... )© Ken for MobiPre.COM | mobipre's posterous
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