Ingredients
- 7 egg yolks
- 1/2 cup sugar
- 1/3 cup sweet marsala, plus 2 tablespoons
- 8 ounces mascarpone, softened to room temperature
- 1 cup heavy cream
- 1 cup brewed espresso coffee
- 1 ounce dark chocolate
- 1/4 cup rum
- 1 teaspoon natural vanilla extract
- 48 ladyfingers
- 1/4 cup unsweetened cocoa powder
Directions
Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. 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 espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
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By Chef for ABCD
New York
on April 17, 2013
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I also read the reviews, tips:chill bowl, let egg mix cool before adding Mascarpone & you tubed zabaglione. I did a lil tweeking, I know some of you really hate that, however it was unintentional. When I combined the 8oz cheese with the zabaglione I found it soupy & my zabaglione came out really creamy so I was confused. I whipped it more & the mixture curdled. After I discarded the mixture I realized that it was soupy because I forgot the whipped cream. I gave it another try. This is when I tweeked it because I had 16oz of mascarpone & the label stated, use promptly after opening, I did not want it to go to waste.I prepared zabaglione with 10 large eggs, little bit more sugar & extra drizzle of marsala. I folded the whipped cream with the zabaglione & it was perfect. Instead of lady fingers, my first layer were slices of entenmann chocolate loaf cake & then mixture. Used Captain Morgan & 2 TBSP of amaretto instead of Marsala. I let it sit for 1 day & tiramisu came out AMAZING!!!
By Jfether2
Chicago, IL
on April 05, 2013
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I read all 121 reviews before making this and it turned out great. Here is the advice I found most helpful from all the other reviews:
-Chill the bowl before whipping the cream.
-Let egg mix cool before adding in whipped cream.
-Use hot coffee to melt the chocolate instead of reheating.
I would NOT use Kahlua instead of the 2T marsala in the coffee mixture unless you want the tiramisu to taste distinctly of Kahlua. Also, my tiramisu came out a bit fluffy and cakey, so I think I took the advice about not over-soaking the ladyfingers TOO literally and didn't soak them enough. I will dip them for a full 5 seconds as in the original recipe next time.
By normaheitz_12101056
Addison, 52
on March 05, 2013
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I just made it for the fourth time. It has been a while since I made it last. I found that letting the egg yolk rest after I thikened it over the boiling water really helped. I then was able to incorporate the marscapone cheese and whipped cream well. It never lost it's volume. Also I chilled the bowl before I whipped the cream.
Next time though I am going to make sure my expresso combination is blended well together. I let it cool off, but as I got to the bottom of the mixture there was soo much of the chocolate resting at the bottom. Consequently the top lady fingers got all the chocolate.
Oh well I guess I have to make it again soon. And I have no problem with that. LOL
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