Ingredients:
- 1 ½ cups Strong Brewed Espresso or Very Strong Coffee, cooled completely
- ¼ cup Marsala Wine (or Dark Rum/Brandy)
- 2 tablespoons Granulated Sugar (Optional, for coffee soak)
- 6 large Egg Yolks
- ¾ cup Granulated Sugar (for cream)
- 1 cup Heavy Whipping Cream, cold
- 16 oz Full-Fat Mascarpone Cheese, chilled
- 1 teaspoon Vanilla Extract
- Approx. 36-40 Savoiardi Ladyfingers
- Unsweetened Cocoa Powder, for dusting
Instructions:
- Prepare the Coffee Soak: Combine cooled espresso, Marsala, and optional sugar in a shallow dish; stir until sugar dissolves. Set aside.
- Make the Zabaglione Base (Egg Yolk Custard): Set up a double boiler (ensure the bottom of the bowl does not touch the simmering water). Whisk egg yolks and sugar vigorously in the heatproof bowl until pale and fluffy.
- Place the bowl over simmering water. Whisk constantly for 8-10 minutes until the mixture is thick, pale yellow, and reaches 160°F (71°C). Remove from heat, add vanilla, and continue whisking until cooled slightly (about 5 minutes).
- Finish the Mascarpone Cream: In a separate, clean bowl, whip the cold heavy cream until firm peaks form. Set aside.
- Gently fold the chilled mascarpone into the cooled zabaglione until just combined and smooth.
- Gently fold the whipped cream into the mascarpone mixture in three additions until uniform and airy.
- Assemble the Tiramisu: Quickly dip one side of a ladyfinger into the coffee soak for just 1-2 seconds. Arrange a single layer in the bottom of your 8x8 inch serving dish.
- Spread half of the mascarpone cream mixture evenly over the first layer of soaked ladyfingers.
- Create a second layer: dip and arrange the remaining ladyfingers over the cream, then top with the remaining mascarpone cream, smoothing the top.
- Chill and Serve: Cover the dish tightly with cling film and refrigerate for at least 6 hours, but preferably overnight.
- Just before serving, dust generously with cocoa powder using a fine-mesh sieve. Slice and serve cold.