Tiramisu: Just as delicious as the stores and restaurants, maybe better! A little slice of heaven!
Prep Time:30 mins
Cook Time:10 mins
Total Time:40 minutes
Yield:6 servings 1x
24 ladyfingers (or Italian sponge cake breakfast cookies), cut in half
5 large egg yolks
1/3 cup sugar
1/3 cut sweet Marsala
1 Tbsp water
1/2 cup heavy cream
2 tsp vanilla
16oz mascarpone cheese, softened
1 cup espresso, cooled
3 Tbsp brandy (the small “one shot” bottles are the perfect size)
3 Tbsp sugar
1/4 of a bittersweet chocolate bar
1 Tbsp unsweetened cocoa powder
Preheat your oven to 350 degrees. Prepare your espresso so it has time to cool. Bring all your ingredients to room temperature except the heavy cream.
Place the lady fingers or sponge cake on a cookie sheet and toast in the oven for 8-10 minutes, or until they are golden brown & almost crispy. Set aside to cool.
Place a large skillet filled with 1-2″ of water on the stove and bring to a high simmer. In a medium heat-proof bowl (I used my Kitchen Aid mixer), beat egg yolks and 1/3 cup sugar on high for about two minutes, until it’s thick and pale yellow. Whisk in Marsala and water.
Set the bowl into the skillet and whisk by hand (or on low speed) until the mixture reaches 160 degrees. Remove the bowl from the skillet and pour the mixture into a separate bowl to let cool, stirring from time to time. Wash and dry Kitchen Aid bowl (unless you have another one… lol).
In the bowl, beat the heavy cream and vanilla until soft peaks form.
Place softened mascarpone cheese in a separate large bowl. Smear the cheese against the sides of the bowl, or use a mixer on low to ensure that there are no lumps in the cheese. Fold in the whipped cream and the cooled egg yolk mixture.
In a shallow dish, combine espresso, brandy and 3T of sugar. Dip the ladyfingers or sponge cake into the espresso mixture and arrange in a 9×13 glass pan. It is better to leave a little bit of space than to squish them in. Spread the cheese/egg/whipped cream mixture over the cakes.
Grate the bittersweet chocolate over the cheese. Sift the unsweetened cocoa over the chocolate, on top of the cheese. Cover and refrigerate for at least one hour, or up to 24.