Classic Tiramisu

Because I’ve been drinking way too much espresso, I made these.

They are one of my absolute favourite holiday desserts. Just as the name describes, tiramisu is a real pick me up. I mean what’s not to love about cookies dipped in freshly brewed espresso and marsala, light and creamy mascarpone cream with a hint of marsala, and freshly shaved chocolate? It’s great because it’s no bake, quick to make, and it can be made a few days ahead. In fact, it’s best if made at least one day ahead so the flavours really have a chance to come together.
The tiramisu I have prepared is a classic version, using egg yolks cooked with marsala, sugar, and then  mixed with mascarpone. Then airy egg whites and whipped cream are folded in to make the lightest and creamiest layer. Serve this with a beautiful cappuccino, and you have a beautiful finish to your holiday meal.

Classic Tiramisu
Makes 12 mini (3 oz) cups, or 9 inch square baking dish
Printer-friendly Version


1 cup freshly brewed espresso
2/3 cup sweet Marsala, divided
1/2 cup sugar, divided
3 large eggs, separated, at room temperature**
8 ounces (1/2 pound) mascarpone cheese, room temperature
1/2 cup chilled heavy whipping cream
26 crisp ladyfingers, such as Savoiardi
1/2 ounce bittersweet or semisweet chocolate, finely grated
1 teaspoon natural unsweetened cocoa powder, divided


Notes: This recipe calls for the use of raw egg whites. Feel free to omit using the raw egg whites if you have any concerns, your final result will just be a little less airy but still be just as tasty.


Directions:


1.  Stir hot espresso, 1/3 cup Marsala, and 2 tablespoons sugar in a small bowl until the sugar is dissolved. Chill until cold.
2.  In the meantime, whisk egg yolks, remaining 1/3 cup Marsala and 1/4 cup sugar in a medium bowl.  Set the bowl over a pot of simmering water. Take care to ensure the bottom of the bowl does not touch the water. Continue whisking the mixture until it is pale, thick, and has doubled in volume, and a candy thermometer registers 160 degrees F. Remove from heat, Whisk in the mascarpone cheese until well incorporated.
3.  Using an electric mixer, beat the egg whites until foamy. Add in the remaining 2 tablespoons of sugar and beat until firm peaks have formed. Fold the egg whites into the mascarpone mixture. Using the same bowl, beat the heavy whipping cream until soft peaks form. Fold the whipped cream into the mascarpone mixture.
4. Assembly: Quickly dip 1 ladyfinger at a time into the coffee mixture. Submerge completely, and turn to coat. Arrange the ladyfingers in a single layer in the baking dish or in individual cups. Spread half of the mascarpone mixture in the dish, or divide evenly amongst the cups. Using a fine grater, grate half of the chocolate over the mascarpone mixture, then sift 1/2 teaspoon of cocoa over. Repeat with the remaining ladyfingers, mascarpone mixture, and chocolate. Sift the remaining cocoa powder over just before serving. Cover and chill at least 3 hours, but best overnight. Can be made up to 2 days in advance. Keep chilled.


Enjoy!


Jessica

Adapted from Bon Appetit Desserts.