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
+ 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
- Combine espresso or coffee, 2 tablespoons of Marsala wine, vanilla, and a tablespoon of the sugar in a wide bowl. Set aside.
- 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.
- Remove the bowl from heat and then beat in mascarpone cheese until just combined.
- 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.
- 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.
- Spread half of the mascarpone filling evenly over the ladyfingers.
- Grate half of the bittersweet chocolate over the filling or dust with baking cocoa.
- Repeat steps 5 through 7.
- Cover the dessert with plastic wrap and chill it in the refrigerator for at least 6 hours.
- Bring dessert to room temperature about 20 minutes before serving.
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