I’ve always had a fascination with tiramisu as a kid. The combination of boozy mascarpone and light as air lady fingers seemed indulgent and adult to me. I definitely made it a point to order it where ever I could get it. In principle the ingredients are simple but the prep and the combination is where this dessert shines. Spend the time incorporating air into the eggs before adding the rest of the ingredients
If you don’t want to bother making this cake in a springform pan, scrap that and layer it up in a baking dish or a 9-inch square pan instead. It’s just as tasty!
- 3/4 cup coffee
- 2 Tbsp marsala wine or I sometimes use Frangelico or rum
- 1 Tbsp sugar
- 1 tsp vanilla
Mix in a shallow bowl to dissolve the sugar. Set aside.
Filling and Cake
- 3 egg yolks
- 1/4 cup sugar
- 2 Tbsp marsala wine or Frangelico
- 8 oz. mascarpone cheese, give it a bit of a stir to soften
- 1 cup heavy cream
- 1 Tbsp icing sugar
- 1 tsp vanilla
- 36 lady fingers
- Dark chocolate for grating or cocoa for dusting
Combine the yolks, sugar and wine in a large glass bowl and set over a bain marie that is barely simmering. Using a handheld beater, whisk the mixture until it has quadrupled in volume, and is very pale yellow. Remove from heat and allow the mixture to come to room temperature.
Beat in the cheese, trying not to deflate the mixture too much.
In a separate bowl, beat the cream, icing sugar and vanilla until stiff peaks are formed. Fold half the cream into the egg mixture and combine gently. Fold in the remaining cream. Set aside.
Dip the lady fingers into the coffee and line the bottom and edges of a 9-inch springform pan. Break up the lady fingers to completely cover the base of the pan. Spread half the cream mixture and dust with cocoa or grated chocolate. Top with another layer of soaked ladyfingers followed by the rest of the cream. Dust liberally with cocoa or grated chocolate.
Cover and chill in the fridge for at least 5 hours before serving. This cake can also be made the night before serving.