Awhile back, Brunette posted a comment that she had a fondue recipe that might be of interest. Sure it would. A reader contacted me offline asking if I had gotten the recipe, because they were interested, but Brunette was off to India for two weeks. OMG! Yesterday, the reader asked if I had gotten the recipe, at the same time Brunette had basically pulled the recipe out to send to me....so now...long story short...I must share with all of you...
I think I'm going to make this as dessert on V-day next week.
1 1/2 teaspoons instant coffee (not 1 1/2 cups as originally posted)
1 tablespoon boiling water
17 oz mascarpone cheese
1/4 cup confectioners sugar
2 tablespoons sweet Marsala wine
2 teaspoons cornstarch
3 large egg yolks at room temperature
finely chopped or grated bittersweet chocolate for dipping
For serving: strawberries, ladyfingers, peaches, etc.
~In a small bowl, dissolve coffee powder in boiling water.
~In the top of a double boiler over simmering water, combine the coffee, mascarpone, sugar, Marsala, and cornstarch, mashing/stirring with a rubber spatula until mascarpone has melted and mixture is smooth.
~In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 1/2 cup of the warm mascarpone mixture.
~Whisk the egg yolk mixture into the rest of the mascarpone mixture. Whisking constantly, cook until fondue is hot and thickened, about 2 minutes.
~Transfer to fondue pot and serve over heat source.
~Place the chopped or grated chocolate in small individual bowls.
~Dip your goodies in the fondue, then the grated chocolate right before eating.
A NOTE: Brunette mentioned that Nirmala's Wattleseed might be an interesting option instead of instant coffee. I have the wattleseed at home, and made ice cream with it-it was great, so I might actually try that...I'll let you know.