Rich and Creamy Tiramisu
True to its name, tiramisu is an awesome after-dinner pick-me-up. My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Milwaukee, Wisconsin
Total TimePrep: 15 min. + standing Cook: 10 min. + chilling
- 2 cartons (8 ounces each) mascarpone cheese
- 5 large egg yolks
- 1/2 cup plus 2 tablespoons sugar, divided
- 1/3 cup plus 2 tablespoons Marsala wine or liqueur, divided
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 3/4 cup strong brewed coffee, room temperature
- 2 teaspoons instant espresso powder
- 1 package (7 ounces) crisp ladyfinger cookies
- 1 tablespoon Dutch-processed cocoa
- Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone cheese until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
- Combine coffee, espresso powder and remaining Marsala. Briefly dip eight ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat two more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.
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