When it comes to tiramisu, always invest in good ingredients. It makes all the difference!
Prep Time: 40 mins
Cooking Time: 15 mins
Ready In: 55 mins
Yield: 1 (9×13-inch) dish or 8 single-serve bowls
- 5 large egg yolks
- 1/2 cup sugar, divided
- 1/3 cup sweet marsala wine, divided
- 500 grams mascarpone cheese
- 1 cup heavy cream
- 1/3 cup espresso
- 2 tablespoons sugar
- 2 tablespoons dark rum
- 2 tablespoons kahlua liqueur
- 1 tablespoon vanilla extract
- 1 450-gram pack ladyfingers (broas), halved lengthwise
- 150 grams semisweet chocolate, grated
- 2 tablespoons cocoa powder, unsweetened, sifted
Make the filling: Beat egg yolks and ¼ cup sugar in a bowl until light and fluffy. Add half of the Marsala wine; stir. Place bowl on top of a double boiler over medium heat; cook, stirring constantly, until slightly thickened.
Remove from heat and add remaining wine; stir to blend completely. Set aside to cool, covered, in the refrigerator until well chilled, about 2 hours.
Beat mascarpone cheese in another bowl until fluffy. Add cooled egg mixture and stir until well combined. Set aside.
Beat heavy cream and remainin sugar until soft peaks form. Fold half of the whipped cream into the mascarpone mixture. Set remaining half aside for topping.
Make the syrup: Combine all ingredients in a bowl.
Layer ladyfingers, cut side up, on the bottom of a 9×13-inch dish or 8 singleserve bowls. Brush ladyfingers with syrup until coated and damp.
Spoon a layer of filling on top, covering the ladyfingers completely. Top with grated chocolate. Repeat 2 more times, then top with remaining whipped cream.
Dust cocoa powder on top. Chill for at least 2 hours before serving.