Grapefruit Tiramisu

By jeff and alli -

 This ended up being a hit with the family and the missionaries.  I want to tweak the cocoa powder.  Sometimes you would kind of breath it in, which wasn't great, but the flavor of it was fine. I'm going to decrease the cocoa powder by a tad and see how that goes. I also want to try using coconut on top instead of cocoa powder. 

Ingredients:

3 large eggs, separated (just using the yolks - save whites for later)

1/3 cup sugar + 1 tablespoon of sugar

1 cup plus 2 Tablespoons mascarpone

1 teaspoon vanilla bean paste

2 grapefruits, finely grated zest and 1 - 1.5 cups juice

1.5 cups of whipping cream

1/2 tsp vanilla extract

1 package of ladyfinger cookies (we used 24.  some people used 16, some 30)

1 Tablespoon cocoa powder for dusting


Directions:

1. Have a 1 quart or larger dish at the ready.

2. Put the egg yolks and 1/3 cups sugar into the top of a double boiler. Whisk over medium high heat until the sugar has dissolved and the mixture is 165 degrees. Remove from heat and stir in 2 Tablespoons of mascarpone.  Set aside to cool down.

3. Put 1 cup of mascarpone and vanilla bean paste into another small bowl and beat until it's just a bit smoother.  Add in the cooled yolk mixture and whisk until smooth.

4. Whip the whipping cream with 1/2 tsp vanilla extract and 1 Tablespoon sugar until you have stiff peaks

5. Gently fold the whipping cream and mascarpone mixture mixture together.

6. Mix grapefruit juice and zest together in a small bowl, large enough to dip your lady fingers into. Get enough lady fingers to make a single layer on the bottom of your dish (I needed 12).  Quickly dip each ladyfinger biscuit into the grapefruit juice.  Don't let it soak!  Place each dipped ladyfinger on the bottom of your serving dish.  Pour and spread have of the mascarpone mixture over the top.

7.  Do the same with the next 12 ladyfingers, layering them over the mascarpone.  You may need a few more, depending on the size of your dish.  Pour the rest of the mascarpone mixture on top and smooth. (note, I was tempted to sprinkle the remaining zest onto the lady fingers but then when I tasted the zest, it was more bitter than I thought I would want, so I decided against pouring the extra zest in)

8. Dust the top with cocoa powder using a sift. Cover and chill in the fridge for at least 4 hours, but overnight is even better.  (I think Isla maybe did 2 Tablespoons, and maybe that was the problem?)


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