Tiramisu - Bon' Appetito
Submitted by mbuenzli
Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
30 minThis tiramisu builds its cream from a cooked egg-and-marsala custard folded with mascarpone and whipped cream, giving it a richer, silkier texture than the raw egg versions you see everywhere. Cooking the eggs with sugar and marsala on the stovetop until the mixture coats the back of a spoon creates a zabaglione-style base that’s both safer and more flavorful.
Lemon zest whisked into the mascarpone is a subtle but smart addition. It brightens the cream and keeps the richness from feeling one-note. The whipped cream folded in last adds airiness, so each bite feels light even though there’s a full pound of mascarpone in there.
The ladyfingers get dipped (not soaked) in espresso mixed with the remaining marsala. You want them moist enough to soften but not so wet they dissolve into mush. Two at a time, in and out quickly, is the technique here. Layer them in the dish, spread the cream, shower with grated bittersweet chocolate, and repeat.
Pro Tips
- Whisk the egg mixture constantly over medium-low heat. Walk away and you’ll have sweet scrambled eggs
- If you can’t find mascarpone, ricotta blended smooth with extra whipped cream is a solid substitute
- Strong black coffee works if you don’t have an espresso maker. Just let it cool completely before dipping
- Chill the tiramisu for at least 4 hours before serving. Overnight is even better for the flavors to meld
Variations
- Kahlua version: Replace the marsala with Kahlua for a deeper coffee-chocolate flavor throughout
- Berry tiramisu: Layer fresh raspberries between the mascarpone cream for a fruity summer twist
- Cocoa dusting: Finish with a heavy sifting of unsweetened cocoa powder instead of (or in addition to) the grated chocolate
Ingredients
Directions
You can use any kind of spirits or liqueurs in the dessert.
If you can’t find mascarpone, use 8oz ricotta and double the amount of whipping cream. If you don’t have an espresso maker, use strong black coffee.
In a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy.
Continue whisking until mixture begins to thicken. Whisk in ¼ cup marsala and continue to cook until mixture coats the back of a spoon.
Scrape into bowl and reserve.
Whip cream until it holds its shape. With same beaters, whisk mascarpone and lemon rind together until mixture softens. Fold in egg/marsala mixture and whipping cream.
Combine espresso and remaining 2 tablespoon marsala. Dip lady fingers into coffee mixture two at a time and soak evenly. Place a layer of lady fingers on bottom of 11×7 inch dish. Spread with half of the mascarpone cream.
Sprinkle with grated chocolate. Add another layer of soaked lady fingers. Top with mascarpone cream and remaining chocolate.
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