This Italian tiramisu recipe is simply delicious.
There is nothing better than taking a few little desserts and wrapping it up into one.
Custard, ladyfingers, marscapone cheese and espresso can be consumed separately, but why bother when you can blend them into a marvelously , satisfying dessert.
There is not a not Italian restaurant in the country that doesn’t serve tiramisu.
The flavors that roll around in your mouth are unbelievable.
This recipe is for the basic dessert.
You may consider experimenting by adding different flavors like lemon or chocolate custards.
1 pound of marscapone cheese(Some people substitute cream cheese for the marscapone. I don’t suggest this if you want to remain true to the recipe.)
24 ladyfingers or enough for two layers (Preferably an Italian brand like Bonomi or Sarvoiardi.)
6 Tbls of sugar
2 cups of espresso (Don’t substitute with a strong coffee.)
2 oz. of a nice Italian brandy
2 oz. of coffee liquor (Tia Maria)
1/4 cup of sweet Marsala wine
6 egg yolks
1 cup of whipping cream
1/2 cup of powdered unsweetened cocoa
Make the espresso
Place espresso into a bowl and add 2 tsps of sugar, brandy and coffee liquor and let cool.
In a metal bowl or the top of a double boiler whisk egg yolks until fluffy.
Gradually whisk in the remaining sugar.
Add the Marsala wine.
Transfer bowl over a simmering pot of water and whisk until thickened. Be careful not to overcook.
Cool in the refrigerator for a few minutes.
In a bowl mash the cheese and add custard.
Whip in the cream.
Briefly soak the ladyfingers in the espresso mixture and layer at the bottom baking dish (13″ by 9″ by 2″). Don’t get the ladyfingers to moist or they’ll break up.
With a spatula spread a layer of cheese mixture on top of the ladyfingers.
Repeat this step for a second layer.
Sprinkle the top with cocoa powder and refrigerate for about 3 to 4 hours.