Ingredients:

  • 6 Large Egg Yolks
  • 3/4 cup Granulated Sugar (150 grams)
  • 2 tablespoons Dry Marsala Wine (or dark rum/brandy)
  • 1 teaspoon Pure Vanilla Extract
  • 1 lb Mascarpone Cheese (500 grams), chilled
  • 1 cup Heavy Cream (240 ml), cold
  • 2 cups Freshly Brewed Espresso, very strong and completely cooled
  • 1/4 cup Dry Marsala Wine (or dark rum)
  • 7 oz package Savoiardi Ladyfinger Biscuits (200 grams)
  • 3 tablespoons Unsweetened Cocoa Powder (for dusting)

Instructions:

  1. Prepare the Coffee Soak: Brew the espresso and pour it into a wide, shallow bowl. Stir in the 1/4 cup (60ml) of Marsala wine. Set aside to cool completely. Lightly dust the bottom of the serving dish (9x13 inch) with cocoa powder to prevent sticking.
  2. Create the Stabilized Egg Base (Bain-Marie Method): Fill a saucepan with about 1 inch of water and bring it to a gentle simmer. Place the egg yolks and granulated sugar into a heatproof bowl. Place the bowl over the simmering water (ensure water does not touch the bowl bottom).
  3. Cook and Thicken: Whisk constantly and vigorously for 5–8 minutes until the mixture triples in volume, turns pale yellow, and reaches 160°F (71°C). Remove from heat and continue whisking until the mixture is completely cool and very thick. Stir in the 2 tablespoons of Marsala and vanilla extract.
  4. Finish the Mascarpone Cream: In a separate large bowl, lightly whisk the cold mascarpone cheese until just smooth. Gently fold the cooled egg mixture into the mascarpone until uniformly combined. Do not overmix. (Optional: Whip the 1 cup of heavy cream to soft peaks and gently fold this into the mascarpone mixture for a lighter texture.)
  5. Assemble Layer 1: Take one ladyfinger at a time and quickly dip both sides into the cooled coffee mixture (1-2 seconds per side). Arrange the soaked ladyfingers tightly in a single layer across the bottom of the prepared dish. Spread half of the mascarpone cream evenly over the biscuit layer.
  6. Assemble Layer 2: Dip and arrange the remaining ladyfingers to create a second layer. Spread the remaining mascarpone cream evenly over the second layer of biscuits.
  7. Chill and Serve: Cover the dish tightly and refrigerate for a minimum of 4 hours, preferably overnight, to allow the Tiramisu to set firmly and the flavors to meld. Just before serving, generously dust the top surface with unsweetened cocoa powder using a fine-mesh sieve.