Tiramisù at home
- Yield 12
- Prep 37 minutes
- Cook 8 minutes
- Total 45 minutes
Tiramisù at home is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 8 large egg yolks
- 2/3 cup granulated sugar
- 1/2 cup dry marsala*, divided
- 1 pound (16 ounces) mascarpone cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 1 1/2 cups espresso (or very strong coffee*)
- 36 to 42 crisp Italian ladyfingers (one 14-ounce package*)
- unsweetened cocoa powder
Method
Make the zabaglione. Warm 1 inch of water in a large saucepan over a medium burner until simmering. Mix the egg yolks, sugar and 1/4 cup of the dry marsala in a metal (or heat-proof glass) mixing bowl, and set it atop the saucepan. Using a whisk (or a hand mixer on low speed), whisk the mixture constantly for 5 to 7 minutes until it has turned a pale yellow color and nearly tripled in volume. Lift from heat and move the mixture to the refrigerator briefly to cool while you continue on with
Beat the mascarpone mixture. Mix the mascarpone, vanilla extract and sea salt in a large mixing bowl. Take a hand mixer (or a stand mixer) to beat the mixture on medium speed for 1 minute or until smooth. Move mascarpone mixture to a clean bowl and keep nearby.
Whip the cream. Tip in the heavy cream to the same large mixing bowl and beat using a handheld mixer (or stand mixer) on medium-high speed until stiff peaks form.
Mix the filling. Take a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Keep nearby.
Make the espresso mixture. Whisk together the espresso and remaining 1/4 cup of marsala in a small bowl.
Assemble the tiramisu. One at a time, dip the ladyfingers (very quickly!) into the espresso so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9x13-inch baking dish. Once the layer is complete, use a spoon (or an offset spatula) to spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
Chill. Lid and refrigerate the tiramisù for at least 4 to 6 hours, or until chilled.
Plate Take a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve and enjoy! Leftovers can be covered and refrigerated for up to 3 days.
