So, last Saturday, I attended a "girls' night" potluck. Knowing that most of the attendees would bring savory dishes, and knowing that I'd be expected to bring some sort of sweet item, I decided to make Tiramisu. I browsed the web, and found Giada DeLaurentis' version on Heaven In Your Mouth. I tweaked it just a bit.
Source: Giada DeLaurentiis
- 6 large egg yolks
- 3 tablespoon sugar
- 1 lb marscapone cheese, at room temperature
- 1 ½ cups strongly-brewed espresso, cooled
- 1 tablespoon + 2 teaspoon sweet marsala wine (divided)
- 24 packaged ladyfingers
- bittersweet chocolate (for garnish)
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Scrape down the bowl.
- Add mascarpone cheese and beat until smooth. Scrape down the bowl.
- Add 1 tablespoon of espresso and 1 tablespoon marsala wine and mix until thoroughly combined.
- In a small shallow dish, combine remaining espresso and marsala.
- Dip each ladyfinger into espresso for only 2 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
- Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, use microplane grater to sprinkle chocolate shavings on top of tiramisu.
* This recipe contains raw eggs. Children, the elderly, pregnant women, and anyone with a compromised immune system should not eat this dessert. You may substitute pasteurized eggs.