Ingredients
- 2 eggs*
- 2 egg yolks*
- 12 tablespoons sugar
- 500 grams mascarpone (1 large tub)
- 1 cup heavy whipping cream
- Pinch of salt
- 10 tablespoons Marsala
- 2 cups espresso, plus more if needed
- 1 large package Lady Fingers (4 sleeves of 12 biscuits)
- 1 whole cup chopped semisweet chocolate
Directions
Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.
In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.)
Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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By MoveEatLive
on March 29, 2013
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I followed the recipe but made three layers in a square pan instead of two. It was my first attempt at tiramisu and it turned out wonderfully! It was a big hit. Now to figure out what to do with the rest of the sweet Marsala!
By peachesandcake
Chicago, IL
on February 02, 2012
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This recipe is excellent, I would not make tiramisu any other way. My husband inhaled it in about 3 seconds flat. I halved the recipe since we were only making it for ourselves, and I also divided it among three individual square baking dishes lined with plastic wrap (resulting in a two-layer tiramisu rather than three. After cooling I inverted the tiramisu onto a nice platter, removed the plastic wrap, and then dusted with cocoa powder and chocolate shavings. Makes a nicer presentation I think. The recipe though, is A+ and I highly recommend using the Marsala wine -- I know other reviewers have recommended Kahlua but I think the Marsala is more elegant and authentic.
By shpatterson_9768828
Beautiful NC
on November 19, 2011
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This is better than many orders of Tiramisu that I have had in restaurants! Amazing to easily make this at home- I did use Kahlua as other reviewers have mentioned. Make this...You will NOT be disappointed.
Read all 36 reviews