1 cup brewed espresso, or 2 T instant espresso powder dissolved in 1 cup boiling water
¼ cup marsala wine
4 large egg yolks
½ cup granulated sugar
2 T marsala wine
1 cup mascarpone cheese, room temperature
1 cup heavy whipping cream
24 Savoiardi Ladyfingers
Cocoa powder, for dusting
Chocolate shavings, for garnish
In a medium bowl, mix together the espresso and marsala and let cool.
Make a double boiler by placing a heat-resistant bowl over a saucepan of barely simmering water.
Do not let the bowl touch the simmering water.
Beat egg yolks and sugar in the double boiler using a hand-held electric mixer until tripled in volume, about 5 to 6 minutes.
Carefully remove bowl from heat and place on a tea towel.
In a large bowl, beat the heavy cream until stiff peaks form.
Gently fold the mascarpone mixture into the whipped cream until well combined.
Quickly dip both sides of each ladyfinger into the coffee mixture.
Line a 9-inch pan with the ladyfingers. You will have to cut some to completely fill the pan.
Spread half of the mascarpone filling on top.
Dip the rest of the ladyfingers in coffee and arrange over the filling.
Spread the remaining mascarpone filling on top.
Cover and refrigerate 6 hours.
Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.