TIRAMISU
Servings 8 to 10
Ingredients
- 2 cups boiling water
- 3 tbs. instant espresso powder
- 1/2 cup + 1 tbs. sugar divided
- 3 tbs. Tia Maria (coffee liqueur) or kahlua
- 4 large egg yolks
- 1/3 cup Marsala wine Dry
- 1 lb. mascarpone Cheese (2 1/2 cups)
- 1 cup heavy whipping cream chilled
- 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
- cocoa powder for dusting or shaved bittersweet chocolate
Instructions
- Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
- Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
- Beat cream in a large bowl until it holds stiff peaks.
- Fold mascarpone mixture into whipped cream gently but thoroughly.
- Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
- Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
- Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
Notes
Cooks' Note
You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.
Tiramisu can be chilled up to 2 days.
Picture this: Your fork gliding through a cloud of featherlight zabaglione mixed with mascarpone and whipped cream, a bit of cocoa settling on the tines, and then through Italian ladyfingers softened by their dip in liqueur-spiked espresso. This tiramisu is a dream of a dessert—not least because it's so easy to put together.Tiramisu can be chilled up to 2 days.