Recipe courtesy of Steve Ullman
Tiramisu
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 557
- Total Fat
- 41
- Saturated Fat
- 24
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 7
- Cholesterol
- 189
- Sodium
- 289
- Total: 10 hr 40 min
- Prep: 40 min
- Cook: 10 hr
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!