Recipe courtesy of Steve Ullman
Total:
10 hr 40 min
Active:
40 min
Level:
Easy

Ingredients

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!

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Tiramisu

Recipe courtesy of Ina Garten

Tiramisu

Recipe courtesy of Giada De Laurentiis

Raspberry Tiramisu

Recipe courtesy of Ree Drummond

Tiramisu

Recipe courtesy of Emeril Lagasse

Tiramisu

Recipe courtesy of Wolfgang Puck

Tiramisu

Recipe courtesy of Sandra Lee

Tiramisu

Recipe courtesy of Sara Moulton

Tiramisu

Recipe courtesy of Tammy Weiss

Tiramisu

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking