Tiramisù roughly translated means "pick me up" or "lift me up". It is a traditional dessert from Italy made with espresso, mascarpone cheese, whipped cream, Savoiardi (ladyfingers), and a custard called zabaglione. Every Italian mamma has her own recipe. I was fortunate enough to enjoy one made by my friend Giuseppina Cappiello in Positano.
8 oz brewed espresso, or 2 T instant espresso powder dissolved in 8 oz boiling water
2 T marsala wine
4 large egg yolks
½ cup granulated sugar
2 T marsala wine
2 cups mascarpone cheese, room temperature
1 ½ cups heavy whipping cream
24 Savoiardi Ladyfingers
Cocoa powder, for dusting
Chocolate shavings, for garnish (optional)
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 whisk or a hand-held electric mixer until tripled in volume, about 6-7 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 half of the ladyfingers into the coffee mixture.
Place the ladyfingers on top of the mascarpone mixture.
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 at least 6 hours or up to 24 hours.
Let tiramisu stand a room temperature for about 30 minutes before serving.
Dust with cocoa and garnish with chocolate shavings, if desired.