Rich and Creamy Tiramisu
“True to its name, tiramisu is an awesome after-dinner pick-me-up. My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor.” —Lauren Knoelke, Milwaukee, Wisconsin
2 cartons (8 ounces each) mascarpone cheese
5 large egg yolks
1/2 cup plus 2 tablespoons sugar, divided
1/3 cup plus 2 tablespoons Marsala wine or liqueur, divided
1/2 teaspoon salt
1 cup heavy whipping cream
3/4 cup strong brewed coffee, room temperature
2 teaspoons instant espresso powder
1 package (7 ounces) crisp ladyfinger cookies
1 tablespoon Dutch-processed cocoa
Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
Combine coffee, espresso powder and remaining Marsala. Briefly dip eight ladyfingers into coffee mixture and place in the bottom of a 9" springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder. Yield: 16 servings.
Looks delicious! Going to make this !
Love to soak my ladyfingers a little longer, even pour a little in bottom of pan and use armarretto instead of marsala.
Yum!! My favorite !!
Cant drink alcohol, so can i substitute the wine with something else?