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| Figlio Tiramisu |
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From Chef Rex Reitmeyer
(makes six servings)  Mascarpone - 16 ounces
Egg yolks - 6 each Sugar - 4 tablespoons Pound cake, cut ¼ inch thick - 16 ounces Espresso, cooled - 1 cup Dark rum - 4 tablespoons Caramel glaze (optional) - 4 tablespoons Shaved chocolate or cocoa powder - for garnish Prepare 1 to 24 hours ahead of service. Beat yolks and sugar till very light, add 2 tablespoons rum and continue to beat for 10 seconds. Add mascarpone and blend till smooth. Drizzle in 2 tablespoons espresso and mix till completely incorporated. Mix together and reserve remaining espresso and rum. Cut pound cake into the shape of desired serving dish or parfait glass. You’ll need two pieces per serving dish. Divide 1/3 of the mascarpone mixture into the bottom of each serving dish. Press one piece of cake per dish on mascarpone mixture, and using a pastry brush, generously dab with espresso/rum mixture. Repeat procedure with the second 1/3 of mascarpone and remaining cake pieces. Top with final 1/3 of mascarpone mixture, cover with plastic wrap and refrigerate for at least one hour. Caramel Glaze for garnish: To 4 tablespoons simple syrup add rum and espresso to taste. Buon Appetito! |
