Tiramisu Recipe
espresso soaked lady fingers, mascarpone, marsala zabaglione, cocoa
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Ingredients
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Tiramisu Ingredients
Method
Tiramisu Directions
Prepare the Espresso
Brew 1 cup of strong espresso coffee. Allow it to cool to room temperature.
Make the Zabaglione
In a mixing bowl, whisk together 4 large eggs and 1 cup of granulated sugar until the mixture becomes thick and pale. Place the bowl over a pot of simmering water (double boiler) and whisk constantly. Gradually add in 1 cup of Marsala wine and continue to whisk until the mixture is thick and creamy, about 10 minutes. Remove from heat and let it cool.
Combine Mascarpone
Once the zabaglione has cooled, gently fold in 1 cup of mascarpone cheese and 1 teaspoon of vanilla extract until smooth and well combined.
Soak the Ladyfingers
Dip each ladyfinger into the cooled espresso quickly, making sure they are soaked but not soggy. Arrange half of the soaked ladyfingers in a single layer in a 9x13 inch dish.
Layer the Mixture
Spread half of the mascarpone mixture over the layer of ladyfingers in the dish.
Repeat Layers
Repeat the process with the remaining ladyfingers and the rest of the mascarpone mixture.
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
Serve
Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder for garnish. Slice into squares and serve chilled.