Tiramisu with Espresso and Marsala
Espresso-soaked ladyfingers under a cooked mascarpone custard, dusted dark with cocoa — better the day after it's made than the day it is.
- Serves
- 8
- Prep
- 30 min (plus 4 hours chilling)
- Cook
- 10 min
- Written
Method
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Brew the espresso and let it cool to room temperature, then stir in 2 tbsp of the Marsala and set aside for dipping.
-
Set a heatproof bowl over a pot of barely simmering water and whisk the egg yolks, sugar, and remaining 4 tbsp Marsala together until pale, thick, and doubled in volume, about 8 minutes.
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Remove from the heat and set the bowl in a larger bowl of ice water, whisking until completely cool.
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Beat the mascarpone into the cooled yolk mixture until smooth.
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Whip the cream to soft peaks in a separate bowl, then fold it into the mascarpone mixture until no streaks remain.
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Dip each ladyfinger into the espresso for a second per side — long enough to soak through, not so long it turns to mush — and arrange half of them in a single layer in a 9x13 dish.
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Spread half the mascarpone mixture over the ladyfingers in an even layer.
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Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture.
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Cover and refrigerate until fully set, at least 4 hours, preferably overnight.
-
Dust heavily with cocoa powder just before serving.
Notes
Cooking the yolks over a double boiler does two jobs at once: it takes the raw egg off the table, and it thickens the base enough that the layers hold their shape when you cut into them instead of sliding apart. Don’t rush the dip on the ladyfingers, either — a full second per side is plenty. Any longer and you’re serving espresso soup with a spoon.
No Marsala in the cabinet is no problem; coffee liqueur works the same way, and leaving it out entirely just makes for a straighter shot of coffee flavor. This is one of the few desserts that actually wants the extra day — the ladyfingers keep softening and the layers keep settling into each other, so if you can stand to wait, do. </content>