Easy

Tiramisù Italiano

👥8 people

⏲️15m

🕐10m

🍽️dessert

Some like it boozy, some like it with a strong espresso, some like it no matter what. Either way this dessert is an easy to make, crowd pleaser.

Seasons:springsummerautumnwinter

Ingredients

For The Zabaglione:
5 egg yolks
⅓ cup sugar
3 ½ tablespoons sweet marsala, plus 2 tablespoons (you can substitute for any coffee liqueur, brandy, or sweet wine)
5 ½ ounces mascarpone, softened to room temperature
⅔ cup heavy cream
For The Lady Fingers:
⅔ cup brewed espresso
3 tablespoons rum (any liquor works great).
⅔ teaspoon natural vanilla extract
24 lady fingers
3 tablespoons unsweetened cocoa powder
For Serving:
2 ounces bittersweet chocolate
2 tablespoons heavy whipping cream
2 tablespoons cocoa nibs

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 3 ½ tablespoons of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
In a small mixing bowl, combine espresso, rum, vanilla, and remaining marsala. Quickly dip each ladyfinger in the coffee mixture and arrange in a single layer on a 8 inch x 4 inch x 2 ½ inch bread loaf pan. Do not soak the cookies or they will become too moist. Spread ½ the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped lady fingers and remaining mascarpone cream. Sprinkle the top with cocoa powder. Refrigerate for 2 hours before serving. Alternatively, freeze and then gently remove from the pan once frozen to cut into portions, wrap with wax paper and refrigerate until ready to serve.
For the ganache, in a heat proof bowl add the bittersweet chocolate and place over a pot of simmering water, melt the chocolate and slowly add in the heavy cream, mixing until fully incorporated. Add a pinch of salt and then remove from heat. Allow the chocolate to cool to room temperature. For serving, smear ganache on a plate, gently place pre-sliced Tiramisu, and sprinkle with cocoa nibs.