Desserts | mysite

Method
Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and Port Olive Oil Co espresso balsamic until the sugar dissolves.
Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu and refrigerate at least 6 hours.

Ingredients

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Port Olive Oil Co.* Espresso Dark Balsamic*
1/3 cup ground chocolate

Ingredients

1 lb. dark chocolate chips or whole bars chopped coarsely
1 cup heavy cream
1/2 cup milk
2 Tbs. Blood Orange Fused Olive Oil
1 Tbs. Fresh Orange Zest
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic
Cookies, Fruit, marshmallows, or pound cake, for serving

Method
Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.