Rich and Creamy Tiramisu
“Tiramisu is Italian for ‘pick-me-up,’ and this one is definitely true to its name! My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavour.” —Lauren Knoelke, Milwaukee, Wisconsin
|Servings||Prep Time||Cook Time|
|16servings||15minutes + standing||10minutes + chilling|
|16servings||15minutes + standing|
|10minutes + chilling|
- 2 cartons mascarpone cheese 8 ounces each
- 5 large egg yolks
- 1/2 cup plus 2 tbsp sugar divided
- 1/3 cup plus 2 tbsp Marsala wine or liqueur divided
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 3/4 cup strong brewed coffee room temperature
- 2 tsp instant espresso powder
- 1 package crisp ladyfinger cookies 7 ounces
- 1 tbsp Dutch-processed cocoa
Test Kitchen tips
- Feel free to vigorously whip the yolk mixture in the double boiler to add volume and get that ribbonlike texture. But work more gently when mixing in the mascarpone cheese. You can even leave it a little lumpy; the carryover warmth from the yolk mixture will soften those lumps while you whip the cream. When you fold in the whipped cream, they'll disappear entirely.
- Substitute espresso for the strong coffee if you have an espresso machine.
- Don't like Marsala—or you've run out? Make it with your drink of choice: brandy, Kahlua, dark rum, Grand Marnier or fortified wine.
- Dip the ladyfingers only a second or two. You want them moistened, not mushy or disintegrating.
- Chill your bowl before whipping the cream to speed the process.
- Top with chocolate shavings if you like.
- You can also make this in a 9-in. square baking dish.
1 serving: 280 calories, 21g fat (11g saturated fat), 123mg cholesterol, 115mg sodium, 19g carbohydrate (14g sugars, 0 fibre), 5g protein.