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Trattoria Tiramisu




Source of Recipe


Internet


List of Ingredients




2 egg yolks from jumbo eggs
2 cups whipping cream (divided)
1 pound mascarpone cheese
6 tablespoons sugar
2 cups prepared espresso
1 tablespoon Marsala wine
56 whole, crisp ladyfingers plus 4 ladyfingers to crush (divided)
1 1/2 teaspoons unsweetened cocoa powder

Recipe



In a small, heavy saucepan, combine egg yolks with a generous 1/4 cup of the cream. Cook over very low heat, stirring constantly, until mixture coats a metal spoon with a thin film, mixture bubbles at the edges of the pan or temperature reaches 160 degrees. Remove from heat, and cool quickly.

In a large bowl, gently mix together mascarpone cheese, the cooled egg yolk and cream mixture and the sugar and beat at low speed of electric mixer. Slowly add remaining cream, about 1/2 cup at a time. Once all of the cream has been added, turn mixer to high speed and continue to mix 2 to 3 minutes or until mixture is very thick and creamy. Set aside.

In separate large bowl, mix together espresso and Marsala wine. Set aside to use later.

In a small bowl, finely crush or grind the four ladyfingers and mix with cocoa. Set aside.

Spread a thin layer of whipping cream mixture on bottom of ungreased 13-by-9-inch pan. Start soaking two ladyfingers at a time in the espresso/Marsala mixture. Soak 1 to 2 seconds. If left in espresso too long, they will break apart.

Layer ladyfingers next to each other so they line the entire pan. Next, spread about 1/2 cup of the cream mixture over the ladyfingers until they are completely covered. Repeat to get two layers; leftover cream mixture should be spread over the top so there is a total of about one-inch of cream on the top. Sprinkle top with cocoa powder and crushed ladyfingers. Serve immediately or refrigerate. Makes 6 to 8 large servings.

Note: If desired, sprinkle with powdered sugar and cocoa before serving.