Traditional Italian Tiramisu

• 5 large egg yolks room temperature
• 1/2 cup granulated sugar
• 1/3 cup marsala wine
• 1/4 teaspoon fine sea salt
• 1/2 cup mascarpone cheese room temperature
• 1/2 cup whole milk ricotta room temperature
• 1/4 cup confectioners' sugar
• 1 cup heavy whipping cream cold
• 1 cup freshly brewed strong espresso room temperature
• 1/4 cup whole milk
• 1/4 cup marsala wine
• 24 savoiardi Italian Ladyfingers, divided
• 1 cup dark chocolate shaved and divided for garnish
• 2 tablespoons cocoa powder unsweetened and divided, for garnish

1. Special Equipment: 8x8x2.5-in/20x20x6.35-cm square baking pan; spatula; whisk; thermometer; sifter
2. Make a zabaglione: In a large heatproof bowl, add 5 egg yolks, 1/2 cup granulated sugar, 1/3 cup marsala, and 1/4 tsp salt. Fit the KitchenAid(R) 7-Speed Hand Mixer with the turbo beater attachments. Set the bowl over a pot of simmering water. Place the beaters into the bowl and turn to speed 4, mixing constantly until the mixture is thickened and reads 170u0b0F/77u0b0C on a thermometer, about 6-8 minutes. Take care not to overcook the yolks. Turn off the mixer and remove the turbo beaters.
3. Remove the bowl from the pot and place the mixture in the refrigerator to cool for 15 minutes.
4. While the is zabaglione is cooling, make the mascarpone cream. In a large mixing bowl, add 1/2 cup mascarpone cheese, 1/2 cup ricotta, and 1/4 cup confectioners sugar. Fit the mixer with the whisk attachment, place the whisk into the mixture and turn to speed 4 and whip until the cheese mixture is smooth, about 30 seconds. Stop the mixer and add in 1 cup heavy cream. Place the whisk back into the bowl. Turn to speed 4 and mix until the mixture starts to thicken, about 30 seconds, then increase to speed 7 and mix until the mixture is smooth, and stiff peaks form, another 30 seconds to 1 minute. Turn off the mixer and set aside.
5. Use a spatula to fold the mascarpone cream into the cooled zabaglione a third at a time until combined and smooth. Take care not to overmix and deflate the mixture. Once mixed, set into the refrigerator and keep cool until ready to assemble the tiramisu.
6. Make the soaking liquid: In a medium-sized bowl, add 1 cup espresso coffee, 1/4 cup milk, and 1/2 cup marsala. Stir to combine.
7. Assemble the tiramisu. Drop and quickly roll the ladyfingers one-at-a-time in the espresso mixture, about 2-3 seconds. (NOTE: do not allow the ladyfingers to rest in the coffee mixture, or they will become too soggy). Arrange the ladyfingers in a single layer in the bottom of an 8x8x2.5-inch baking pan, breaking or trimming the ladyfingers as needed so they fit to completely cover the bottom of the pan. Spread half of the mascarpone cream in an even layer over the ladyfingers. Sprinkle 1/2 cup of the shaved chocolate over the cream mixture, followed by sifting half of the cocoa powder (1 Tbs) on top. Repeat the process with the second layer of ladyfingers, mascarpone cream, 1/2 cup chocolate, and 1 Tbs cocoa powder.
8. Place the tiramisu in the fridge for a minimum of 4 hours, or overnight before serving.
9. Chef's Tips: You can cover the Tiramisu with plastic wrap and it will keep for up to 2 days in the refrigerator.
10. For strong brewed coffee, combine 2 teaspoons of instant espresso powder with 1 cup of boiling water.
11. For shaved chocolate: Make sure the chocolate bar is at room temperature before you shave the chocolate. Place a grater on a cutting board so that it won't slip. Run the chocolate along the grater, but take care not to cut your fingers as they get close to the end. Note: If you don't have a grater, simply use a knife to shave off 1/4" x 1/4"pieces.

egg yolks, granulated sugar, marsala wine, salt, mascarpone cheese, milk ricotta, confectioners, heavy whipping cream cold, freshly brewed strong espresso, milk, marsala wine, italian ladyfingers, cocoa

Taken from www.yummly.com/recipe/Traditional-Italian-Tiramisu-9082794 (may not work)