TIRAMISU
Author: Tag Sale Tastes
Ingredients
  • 2 cups freshly-brewed espresso (or 3 tablespoons instant espresso powder dissolved in 2 cups boiling water)
  • ½ cup + 1 tablespoon sugar, divided use
  • 3 tablespoons Kahlua or Tia Maria (coffee liqueur)
  • 4 large egg yolks
  • ¼ cup dry Marsala
  • 1 pound mascarpone, at room temperature
  • 1 cup chilled heavy cream
  • 24 crisp ladyfingers (also known as savoiardi)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate, for grating over tiramisu (optional)
Instructions
  1. Stir together espresso, 1 tablespoon sugar, and coffee liqueur in a shallow bowl until sugar has dissolved. Set aside to cool.
  2. In a metal bowl set over a saucepan of barely simmering water, beat egg yolks, Marsala, and remaining ½ cup sugar, using a whisk or handheld electric mixer. Beat until tripled in volume, approximately 5 to 8 minutes. Remove from heat and beat in mascarpone with electric mixer, beating just until smooth.
  3. In a separate large bowl, beat cream with electric mixer until cream holds stiff peaks. (Be careful not to overbeat to the point where it turns into butter!)
  4. Gently fold mascarpone mixture into whipped cream, until thoroughly combined.
  5. Using a pastry brush, brush both sides of each ladyfinger generously with coffee mixture (without allowing them to become too soggy). Line the bottom of an 8x8-inch baking pan with 12 ladyfingers, trimming edges to fit as necessary. Spread half of the mascarpone filling on top, smoothing with an offset spatula. Repeat with remaining 12 ladyfingers and mascarpone filling.
  6. Place cocoa powder in a mesh sieve, and sprinkle cocoa powder over top layer of mascarpone filling. Cover and refrigerate at least 6 hours, preferably overnight.
  7. Allow tiramisu to stand at room temperature for 30 minutes before serving. Just before serving, dust with additional cocoa powder, and sprinkle with grated chocolate. Cut into individual portions and serve.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2014/08/12/tiramisu/