Italian Tiramisu

Name: Italian Tiramisu
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 1 cup freshly brewed strong espresso; 2 tablespoons Marsala wine; 1 tablespoon sugar; 4 egg yolks; 1/2 cup granulated sugar; 1 cup mascarpone cheese; 1 cup heavy cream; 24 ladyfinger biscuits; Unsweetened cocoa powder; 1/4 cup dark chocolate shavings

Classic Espresso-Soaked Dessert

A luxurious and creamy Italian dessert made with layers of espresso-dipped ladyfingers and rich mascarpone filling, accented with Marsala wine and cocoa.

3 h (including chilling)
8
Intermediate

Ingredients

For the Espresso Mixture

1 cup freshly brewed strong espresso

cooled

2 tablespoons Marsala wine

1 tablespoon sugar

For the Mascarpone Filling

4 egg yolks

large

1/2 cup granulated sugar

1 cup mascarpone cheese

room temperature

1 cup heavy cream

For Assembly

24 ladyfinger biscuits

Unsweetened cocoa powder

for dusting

1/4 cup dark chocolate shavings

optional

Preparation

Preparing the Espresso Mixture

Brew Espresso

Brew 1 cup of strong espresso.

Use fresh espresso for the best flavor infusion in your ladyfingers.

Mix Marsala & Sugar

Stir in the Marsala wine and 1 tablespoon sugar, allowing the sugar to dissolve.

Cool Mixture

Set aside to cool completely.

Making the Mascarpone Filling

Whisk Yolks & Sugar

In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar.

Cook Over Double Boiler

Place over a double boiler, whisking constantly until the mixture is thickened (about 5-7 minutes).

Ensure the egg mixture does not curdle by keeping your whisk constantly moving over gentle heat.

Fold in Mascarpone

Remove from heat and let it cool slightly before gently folding in mascarpone cheese.

Chill the bowl in an ice bath to help the egg mixture cool faster before incorporating the mascarpone.

Cooking Process

Whipping Cream

Beat the heavy cream to soft peaks and fold it gently into the mascarpone mixture.

Timing: Whipping: 5 min; Soaking and Layering: 10 min. Heat Guide: Egg Mixture: Medium-low heat; Cooling Espresso: Room temperature.

Soaking Ladyfingers

Quickly dip each ladyfinger into the cooled espresso mixture, ensuring they are soaked but not soggy.

Layering

In a 9x9 inch baking dish, layer half of the soaked ladyfingers, cover with half the mascarpone filling, then repeat layers.

Plating & Serving