Tiramisu Recipe

 INGREDIENTS

0.5 cup dry marsala

0.75 cup granulated sugar

7 large egg yolks

1 teaspoon vanilla extract

0.5 kg mascarpone cheese

1.5 cups heavy cream

0.25 teaspoon fine sea salt

cocoa powder

1.5 cups very strong coffee

37 to 43 crisp Italian ladyfingers

INSTRUCTIONS

Make the zabaglione. Heat 1 inch of water in a large saucepan over 

medium heat until simmering.  Combine the egg yolks, sugar and 1/4 

cup of the dry marsala in a metal  mixing bowl, and set it atop the 

saucepan.  Using a whisk, whisk the mixture constantly for  7 minutes 

until it has turned a pale yellow color and nearly tripled in volume.  

Remove from heat and transfer the mixture to the refrigerator briefly 

to cool while you continue on with Steps 2 and 3.

Whisk the mascarpone mixture. Combine the mascarpone, vanilla

extract and sea salt in a large mixing bowl.  Use a hand mixerto beat 

the mixture on medium speed for 1 minute or until smooth.  Transfer 

mascarpone mixture to a clean bowl and set aside.

Whip the cream. Add the heavy cream to the same large mixing bowl 

and beat using a handheld mixer on medium-high speed until stiff 

peaks form.

Combine the filling.  Use a rubber spatula to gently fold the 

mascarpone mixture into the whipped cream until it is mostly

 combined.  Then gradually fold in the zabaglione mixture until 

combined. 

Make the espresso mixture. Stir together the espresso and remaining 

1/4 cup of marsala in a small bowl.

Assemble the tiramisu. One at a time, dip the ladyfingers into the 

espresso so that both sides are coated, then arrange the lady fingers 

in an even layer covering the bottom of a 9×13-inch baking dish.  Once 

the layer is complete, use a spoon  to spread half of the creamy filling 

mixture evenly on top of the ladyfingers.  Repeat with a second layer 

of the espresso-dipped ladyfingers, followed by a second layer of the 

creamy filling.

Chill. Cover and refrigerate the tiramisù for at least  6 hours, or until

 chilled.

Serve. Use a fine-mesh strainer to dust the top of the tiramisù evenly 

with a layer of cocoa powder.  Then slice, serve and enjoy!  Leftovers 

can be covered and refrigerated for up to 3 days.