Steve's Tiramisu

  1. Most of this recipe comes from the one on the side of the Belgioso mascarpone container ( the brand at stores around here), but with some changes.
  2. This recipe isn't an easy one - the most difficult part is properly saturating the ladyfingers without making them soggy - don't be upset if your first try doesn't come out so well.
  3. In large bowl, combine 3 egg yolks, 1 tbs espresso, sugar, vanilla, and marsala wine.
  4. Beat ~3 minutes, and finally add mascarpone and beat 3-5 minutes more.
  5. Mixture should be slightly firm, and very tasty :).
  6. Add more sugar to suit your taste, I prefer 1/3 cup, some people like 1/2 cup.
  7. In a separate bowl, add whipping cream & a pinch of sugar, whip until stiff peaks form.
  8. Fold whipping cream into mascarpone mixture - should end up being fluffy but stiff.
  9. Now, you need to layer the ladyfingers & mascarpone in a pan - I use a 8x8 glass pan, works perfect.
  10. Here's the difficult part - your first layer should be ladyfingers soaked in espresso.
  11. I say soaked, but make sure they are not soggy.
  12. To soak the ladyfingers, I work with 1/2 a ladyfinger at a time, dipping each side for a split second, just enough to barely cover the top or bottom.
  13. If you soak it too much, just sqeeze the excess out like a sponge.
  14. If you don't get enough, use your fingers to drip some coffee on the ladyfinger, and sort of massage it inches Lay down 12 ladyfinger halves in the pan, and spread a layer of mascarpone mixure on top.
  15. Sprinkle cocoa on top of each layer.
  16. Repeat for the next 3 layers.
  17. Chill for at least 2 hours before serving.
  18. Enjoy!

eggs, sugar, espresso, marsala wine, vanilla, mascarpone cheese, cocoa, ladyfingers, whipping cream

Taken from www.food.com/recipe/steves-tiramisu-123225 (may not work)

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