Tiramisu

•Melissa Roberts and Maggie Ruggiero
8-10 servings

Ingredients

  • 2 c boiling hot water
  • 3 tbsp instant espresso powder
  • 9 tbsp sugar
  • 3 tbsp Tia Maria coffee liqueur
  • 4 large egg yolks
  • 1/3 c dry Marsala
  • 1 lb mascarpone
  • 1 c heavy cream
  • 36 savoiardi (crisp Italian ladyfingers)
  • unsweetened cocoa powder for dusting

Instructions

1

Combine boiling water, espresso powder, 1T sugar, and Tia Maria in a pie plate. Mix to dissolve sugar, then cool.

2

Combine egg yolks, Marsala, and remaining 1/2 cup sugar over a simmering double boiler. Beat with a handheld mixer until the mixture has tripled in volume, 5-8 minutes. Remove from heat. Beat in mascarpone until just combined.

3

Beat cream in a large bowl to stiff peaks.

4

Fold mascarpone mixture into whipped cream gently but thoroughly.

5

Dipping both sides of each ladyfinger into the coffee mixture, line the bottom of a 13x9x3 baking pan with 18 ladyfingers in 3 rows, trimming the edges to fit if needed. Spread half of the mascarpone filling on top. Add another layer of coffee-dipped ladyfingers and add smooth over the rest of the mascarpone mixture.

6

Dust with cocoa, cover with clingfilm, and chill for at least 6 hours.