Recipe by Domesticated Drea
I lovingly and respectfully call this "Ghetto Tiramisu" because it is made with Nilla wafers instead of ladyfingers. The rest of the recipe is loosely based from one from Sophia Loren. I initially decided to make this with the wafers because it was cheaper and easier to buy, but I actually prefer the wafers to made-from-scratch ladyfingers, now.
Top Review by momaphet
Even thought this doesn't have the texture of traditional tiramisu, it is very good and so easy to make. I did miss the more defined cake layers that lady fingers provide, but if you're looking for simple and don't want to have to go looking for ladyfingers this is a great substitute. I chopped the chocolate and cocoa together in my Cuisinart since I was using a thin bar of Lindt bittersweet and grating it was taking forever, and it was getting soft to the touch. Chopping gave me tiny pearls of chocolate and they were perfect on top. I found no need to add the extra chocolate and cocoa on top as there was already plenty. I used Marsala (dry), which is tradition in tiramisu rather then triple sec as I don't like chocolate and orange together. I thought the amount of liquid would be to much, and cut bake on the marsala about a 1/4 of a cup. It seemed a little dry at 6 hours, but overnight it was perfect. This is one of those dishes - I'm in the grocery store and I need to make a nice dessert for the next day (great potluck dish) and don't want to spend to much time or thought on it - just keep a botte of marsala on the shelf. Thanks Drea for sharing!
- 3 eggs, separated
- 5 tablespoons sugar
- 6 ounces mascarpone cheese
- 12 ounces vanilla wafers
- 1 cup triple sec
- 1 cup espresso or 1 cup very strong coffee
- 4 ounces bittersweet chocolate, grated with vegetable peeler
- 1⁄3 cup unsweetened dutch cocoa
Directions See How It's Made
- Combine yolks and sugar in large bowl and beat well.
- In second bowl, beat egg whites on low, then increasing speed until stiff peaks form.
- In the bowl with the yolk mixture, add mascarpone cheese, then gently fold in the egg whites with rubber spatula, moving from center to outside of bowl in circles.
- Arrange 1/2 wafers in 13 x 9 glass pan. Drizzle 1/2 espresso and 1/2 liquor.
- Layer mascarpone mixture, most of the grated chocolate (reserve 1 tablespoon), and roughly 2/3 of the cocoa.
- Add layer of remaining wafers and drizzle remaining liquor and espresso.
- Refrigerate overnight, or 12 hours.
- Dust with remaining cocoa and remaining grated chocolate, and serve.