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Tiramisu (Tuscan Trifle)

Tiramisu’s popularity in America began in San Francisco during the 1990s, but today it can be found in restaurants across the country. This layered, coffee-flavored Italian dessert means “carry me up” in Italian, likely a reference to the inclusion of caffeinated coffee or espresso. It was originally a loose custard or pudding-like dessert, but modern versions of this recipe use whipped cream or egg whites to give it a lighter texture. Mascarpone cheese is also used, as is Marsala wine, which cuts the creaminess of the filling. 

Recipe Servings: 8

Prep Time
20 minutes
+ 6 hours resting
Cook Time
5 minutes
Total Time
6 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • ½ cup brewed espresso or very strong coffee, at room temperature
  • ¼ cup dry marsala wine, divided 
  • 2 tsp vanilla extract
  • 3 large eggs, separated
  • ¼ cup sugar, divided
  • 1¼ cups (8 oz) mascarpone cheese
  • 18–20 Savoiardi Italian ladyfingers 
  • 1 oz bittersweet chocolate or baking cocoa, as needed for dusting

Directions

  1. Combine espresso or coffee, 2 tablespoons of Marsala wine, vanilla, and a tablespoon of the sugar in a wide bowl. Set aside.
  2. Whisk egg yolks, 2 tablespoons of Marsala wine, and 3 tablespoons of sugar in a bowl using an electric mixer on medium speed. Set bowl over a saucepan of barely simmering water for about 5–8 minutes or until it has tripled in size. Do not stop beating until removed from the heat.
  3. Remove the bowl from heat and then beat in mascarpone cheese until just combined.
  4. Beat egg whites in a small bowl until they form stiff peaks. Once the yolk-mascarpone mixture has cooled slightly, gently fold in half of the egg whites and then the other half until fully incorporated.
  5. Dip half of the ladyfingers into the coffee mixture and use them to line the bottom of a 9-inch square baking dish. Break them as needed to fit in the dish.
  6. Spread half of the mascarpone filling evenly over the ladyfingers.
  7. Grate half of the bittersweet chocolate over the filling or dust with baking cocoa.
  8. Repeat steps 5 through 7.
  9. Cover the dessert with plastic wrap and chill it in the refrigerator for at least 6 hours.
  10. Bring dessert to room temperature about 20 minutes before serving.

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