Home Cookin Chapter: Recipes From Thibeault's Table

Tiramisu
========
This is my recipe. I have been
making it this way for many years
Most Tiramisu recipes
are made with raw eggs. This one
starts with cooked custard.

1 Custard recipe (follows)
1 500g tub of mascarpone cream cheese
1/2 Cup whipping cream
1 Cup fresh strong espresso
1/4 Cup cognac or rum
1 Package ladyfingers
ground chocolate
1/2 Pint whipping cream
Creme Anglaise (optional)

Custard

1/2 Cup sugar
3 Tablespoons flour
1/4 Teaspoon salt
1-1/2 Cups hot milk
3 egg yolks
1 Tablespoon butter
1 Teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot milk.
Cook over low heat stirring until mixture comes to a boil. Continue
cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened
sauce. Add this mixture back into saucepan with remaining sauce. cook
an additional 2 to 3 minutes. Remove from heat and blend in butter and
vanilla. Place plastic wrap on surface and refrigerate. Cool
completely.

To Assemble

Beat Mascarpone cheese with whipping cream. Add cooled custard and mix
well. Dip ladyfingers into coffee and cognac mixture and place one
layer in bowl of choice. Cover with half of cheese mixture. Repeat with
another layer of ladyfingers and finish with cheese mixture. Prepare
one day ahead. Before serving cover with whipping cream and ground
chocolate.

To serve. prepare a Creme Anglaise and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries.

Or you can serve it in slices.