Tiramisu
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
72
Sourness
33
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool
2
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes
3
Remove bowl from heat
4
Beat in mascarpone until just combined
5
Beat cream in a large bowl until it holds stiff peaks
6
Fold mascarpone mixture into whipped cream gently but thoroughly
7
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary
8
Spread half of mascarpone filling on top
9
Dip remaining 18 ladyfingers in coffee and arrange over filling in pan
10
Spread remaining mascarpone filling on top and dust with cocoa
11
Chill, covered, at least 6 hours
12
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa
13
Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool
14
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes
15
Remove bowl from heat
16
Beat in mascarpone until just combined
17
Beat cream in a large bowl until it holds stiff peaks
18
Fold mascarpone mixture into whipped cream gently but thoroughly
19
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary
20
Spread half of mascarpone filling on top
21
Dip remaining 18 ladyfingers in coffee and arrange over filling in pan
22
Spread remaining mascarpone filling on top and dust with cocoa
23
Chill, covered, at least 6 hours
24
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa