Recipe by Stephanie Huston
An absolutely decadent and authentic tiramisu recipe. I like it for both dessert or a rich breakfast treat (then again I have a sweet tooth so anytime is good for me) :)
Top Review by Faithberry78
Amazing recipe. 2nd best Tiramisu i've eaten. Hit with all of our neighbors. I substituted Kahlua for both the marsala and rum, and it turned out great. I did have to make more of the dip that the ladyfingers go into.
- 7 egg yolks
- 1⁄2 cup sugar
- 1⁄3 cup marsala, plus
- 2 tablespoons marsala
- 8 ounces mascarpone, softened
- 1 cup heavy cream
- 1 cup brewed espresso
- 1 ounce dark chocolate
- 1⁄4 cup rum
- 1 teaspoon vanilla extract
- 48 ladyfingers (usually 2 packs)
- 1⁄4 cup cocoa powder (for the top) or 1⁄4 cup chocolate curls (for the top)
Directions See How It's Made
- Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
- In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
- In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
- Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
- Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.