The Italian culture is so sexy! From the language to the cuisine, to those dark haired men. Yikes! I get hot and bothered just thinking about them! My favorite Italian dessert is Tiramisu. I make it about six times a year for various occasions. I was feeling a bit frisky when I revamped my recipe. I didn’t think it was possible to make this creamy, decadent, goodness more sensual, but I did it! Think of it as a hybrid of German chocolate, chocolate covered strawberries, and Tiramisu. Drool!
Sexy Su
6 egg yolks
1 cup sugar
20 oz Mascarpone cheese
3/4 cup sweet Marsala wine
1/2 fresh espresso
1/2 cup Kahlua
1 cup sliced strawberries
2 packages of lady fingers
1/2 cup shredded, sweetened coconut, toasted.
caramel sauce for drizzle
melted chocolate for drizzle
Preparation:
Soak your sliced strawberries in 1/4 cup Marsala wine. Set aside.
In a bowl fitted to an electric mixture beat the egg yolks, sugar, and cheese until very smooth. This will take a few minutes.
In a separate bowl mix the espresso and Kahlua. Set aside.
Assembly:
This is so easy!
In a deep dish, spring form pan (which is what I used), or trifle bowl place lady fingers that have been quickly dipped in the espresso Kahlua mixture along the sides and bottom. The fingers should not be soggy. If they are turning to mush you dipped them way too much.
Now add a layer of half of the cheese mixture on top of the lady fingers. Add a layer of all the Marsala soaked strawberries.
Add another layer of lady fingers, followed by the remaining cheese. Now we are going to top this baby off. You will need caramel sauce, melted chocolate and toasted coconut. Sprinkle on your coconut first.
Next drizzle the caramel. You can do this with a spoon or piping bag (I always choose the bag).
Lastly add the chocolate drizzle.
By now the smell is too much to bare, so before you stick your face in this masterpiece stick in the fridge for the night (or at least four hours). Let those flavors seduce one another. You can serve it right out of the pan, or transfer it to a cake board and tie a bow around it. Like I did here. I would love to know how much you loved this recipe!
