Espresso Tiramisu
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 3 cups mascarpone (11/2 lb)
- 1 1⁄2 cups confectioners' sugar (6 oz)
- 1⁄4 cup marsala (2 fl oz)
- 3⁄4 cup heavy cream, chilled (6 fl oz)
- 2⁄3 cup water (5 fl oz)
- 1 tablespoon instant espresso powder or 1 tablespoon regular coffee powder
- 2 teaspoons instant espresso powder or teaspoon regular coffee powder
- 1 butter pound cake (Homemade or Purchased)
- to taste unsweetened cocoa
directions
- In a medium bowl, using an electric mixer set on medium speed, beat
- together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
- Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
- Bring to a boil, stirring occasionally.
- Remove from the heat and let cool.
- Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
- Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
- Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
- Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
- Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
- Brush the remaining cooled espresso syrup evenly over the top.
- Then spread the remaining cheese mixture over the top.
- Cover with pla stic wrap and refrigerate up to 2 days.
- Using a fine-mesh sieve, sift cocoa evenly top just before serving.
- Using a large spoon, scoop the tiramisu onto individual plates.
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