Tiramisu is straight up comfort food. It’s sweet and savory notes are balanced with a little bitterness from the cocoa powder. Tiramisu is a great dessert that deserves a place at your table. Try this recipe and all of our recipes right here at Southern Fellow.
- 7 egg yolks
- 1/2 cup sugar
- 1/3 cup sweet marsala wine
- 8 ounces mascarpone softened to room temperature
- 1 cup heavy cream
- 1 cup brewed strong coffee
- 1/4 cup semisweet chips
- 1/4 cup rum
- 1 teaspoon natural vanilla extract
- 48 ladyfingers
- 1/4 cup unsweetened cocoa powder
- Place a metal or glass bowl in the freezer. This will be for the whipped cream.
- Create a double boiler with a heatproof bowl and pot. Do this by adding 2" of water to the pot and bringing to a simmer. The bowl should be big enough for the pot to hold it. Do not start heating the bowl until the next step.
- cream together egg yolks and sugar with whisk in the heatproof bowl. Place over your pot of simmering water.
- Continue whisking while adding the marsala a little at a time.
- Whisk until the volume doubles and thickens.
- Remove from heat and blend in the mascarpone.
- Remove your bowl from the freezer.
- Using a mixer whip the heavy cream until medium peaks.
- Using a spatula, fold in cream to the mascarpone mixture. It is important not to over mix.
- Place in refrigerator.
- in a small pot combine coffee, chocolate, vanilla and rum. place over heat and stir until combined.
- Remove from heat.
- Get a 9x13 pan.
- Lightly coat the ladyfingers in the coffee mixture. It is important not to dunk the ladyfingers. Just coat each side.
- Line the bottom pan with one time with the ladyfingers.
- Remove your cream mixture from the fridge.
- Using a spatula, spread half of the cream mixture on the first layer of ladyfingers.
- Coat and apply second layer of ladyfingers.
- Spread the remaining mixture on top of the second layer of ladyfingers.
- Using a fine strainer, sift cocoa powder on top of the tiramisu.
- garnish with chocolate chips or shavings.
- Refrigerate for at least 2 hours before serving.