Prep 40 mins
Cook 4 hrs
This is the Williams-Sonoma Tiramisu recipe and I made it once for a very good Italian friend of mine who was renowned for her tiramisu. She quietly mentioned to me that she thought this was, in fact, better than hers! Never heard a complaint yet, a definite winner!
- 6 egg yolks
- 3⁄4 cup sugar
- 1 lb mascarpone cheese, softened
- 2 cups heavy cream, chilled
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons brewed espresso
- 2 -3 cups brewed espresso
- 5 egg whites
- 40 -50 ladyfingers
- cocoa powder
- In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
- Transfer the mixture to the bowl of an electric mixer.
- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
- In a chilled large mixing bowl, beat the cream to stiff peaks.
- Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
- In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
- With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
- Add about 1 cup of the beaten egg whites and fold gently until blended.
- Add the remaining egg whites and fold gently until the mixture is smooth and blended.
- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
- Continue to form a complete layer.
- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
- Refrigerate at least 4 hours or up to 1 day before serving.
I've tired many tiramisu recipes over the last month and this one is the best. I don't use the wine because children will be enjoying this. I do not cook the egg. I've tried that technique it turns out too runny. I love that this recipe uses the egg whites it adds a nice pluffyness plus I'm not wasting perfectly good egg whites. It took me around one hour to put it together (first time) be carfull you don't over soak the lady fingers. Also the brand of lady fingers seems to have a different outcome. I am using Savoiardi.
I almost forgot... you NEED to add Marsala wine. It makes all the difference. Just cut down the coffee, and add the wine.
Very tasty. I think I did something wrong because it came out runny on the bottom. I had to use egg substitute due to not enough eggs, so that could have been the problem. My children really loved the taste. I will definately try to make again.