This traditional Italian Tiramisu is the perfect balance of bitter espresso and sweet, creamy mascarpone. The recipe uses a cooked egg and sugar base for a safe, silky texture that holds up beautifully against the delicate ladyfingers. Each layer is soaked in a blend of cold espresso and Marsala wine, adding depth and a subtle alcohol kick that mellows as it chills. Topped with grated bittersweet chocolate, this dessert offers a luxurious, comforting richness that is both elegant and approachable. It is an ideal centerpiece for dinner parties or a special weekend treat. Since it requires time to set in the refrigerator, it is perfect for making ahead, allowing the flavors to meld and the texture to firm up for the cleanest slices.
Tiramisu – Buon’Appetito
Description
This traditional Italian Tiramisu is the perfect balance of bitter espresso and sweet, creamy mascarpone. The recipe uses a cooked egg and sugar base for a safe, silky texture that holds up beautifully against the delicate ladyfingers. Each layer is soaked in a blend of cold espresso and Marsala wine, adding depth and a subtle alcohol kick that mellows as it chills. Topped with grated bittersweet chocolate, this dessert offers a luxurious, comforting richness that is both elegant and approachable. It is an ideal centerpiece for dinner parties or a special weekend treat. Since it requires time to set in the refrigerator, it is perfect for making ahead, allowing the flavors to meld and the texture to firm up for the cleanest slices.Ingredients
Directions
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In a heavy saucepan over medium-low heat, whisk together the sugar and eggs until frothy.
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Continue whisking constantly until the mixture begins to thicken and coats the back of a spoon.
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Whisk in 1/4 cup of the Marsala wine and continue to cook briefly until the mixture is thick and smooth.
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Scrape the egg mixture into a bowl and set aside to cool slightly.
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In a separate bowl, whip the cream until it holds stiff peaks.
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In another bowl, whisk the mascarpone cheese and lemon rind together until smooth and softened.
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Gently fold the cooled egg/marsala mixture and the whipped cream into the mascarpone until just combined.
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In a small cup, combine the cold espresso and the remaining 2 tablespoons of Marsala wine.
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Quickly dip two ladyfingers at a time into the coffee mixture, ensuring they are evenly soaked but not soggy.
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Arrange a single layer of soaked ladyfingers on the bottom of an 11x7 inch dish.
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Spread half of the mascarpone cream evenly over the ladyfingers.
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Sprinkle half of the grated bittersweet chocolate over the cream.
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Add a second layer of soaked ladyfingers on top of the chocolate.
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Top with the remaining mascarpone cream.
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Sprinkle the remaining grated chocolate over the top layer.
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Cover and refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1036.9kcal
- % Daily Value *
- Total Fat 82.6g128%
- Saturated Fat 50.6g254%
- Cholesterol 425.0mg142%
- Sodium 146.9mg7%
- Total Carbohydrate 53.2g18%
- Dietary Fiber 5.6g23%
- Sugars 46.5g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
