Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese (room temperature)
- 1 3/4 cups heavy whipping cream
- 2 cups strong brewed coffee or espresso (cooled)
- 2 tbsp Marsala wine (or dark rum, optional)
- 1 package ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional, for garnish)
Instructions
- Prepare the Cream Layer:
In a bowl, whisk the egg yolks and sugar together over a double boiler until thick and pale (about 8–10 minutes). Remove from heat and let it cool slightly. Then mix in mascarpone cheese until smooth. - Whip the Cream:
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined. - Mix the Coffee Dip:
In a shallow dish, combine the brewed coffee with Marsala wine or rum (if using). - Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture (don’t soak too long), and arrange them in a single layer in a dish (9×13 inch works well).
Spread half of the mascarpone cream mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and top with remaining cream. - Chill:
Cover and refrigerate for at least 6 hours or overnight for best results. - Serve:
Just before serving, dust the top generously with cocoa powder and add chocolate shavings if desired.
Let me know if you want a no-egg or alcohol-free version too!