Print

Tiramisu

Course Dessert
Author Eva Kosmas Flores

Ingredients

Hazelnut Ladyfinger Cake

  • 2 cup boiling water
  • 3 tablespoons instant espresso powder
  • 3 tablespoons hazelnut liqueur
  • 1 tablespoon granulated sugar
  • 24 ladyfinger cookies 1 7-ounce package
  • cocoa powder for dusting

Mascarpone Cream

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup dry Marsala wine
  • 16 ounces mascarpone
  • pinch of salt
  • 1 cup chilled heavy cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. For the hazelnut ladyfinger cake, stir together the boiling water, espresso powder, hazelnut liqueur, and sugar in a large heat-safe bowl until the sugar has dissolved. Set aside to cool.
  2. In the top of a double boiler set over simmering water, whisk together the egg yolks, sugar, and Marsala until thick, silky, and roughly tripled in volume, about 6 to 10 minutes, whisking constantly as fast as you can.
  3. Remove from heat and stir in the mascarpone and salt until the mascarpone completely melts into the the mixture and is smooth. Set aside to cool slightly.
  4. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream and vanilla extract until the whipped cream holds stiff peaks, about 3 to 6 minutes, keeping a close eye so that you don't over-beat it.
  5. Fold the mascarpone mixture into the whipped cream until smooth.
  6. To assemble, dip a ladyfinger into the espresso mixture and place it on the bottom of an 8-inch cake pan. Repeat, arranging the ladyfingers so that they're pointing out from the center, breaking them into smaller pieces if necessary to fill in the gaps and create a single full layer of dipped ladyfingers.
  7. Spread half of the mascarpone mixture over the cookies, then repeat the ladyfinger and then mascarpone layers again so you have two layers of ladyfingers and two layers of mascarpone. Cover the cake and refrigerate it for at least 4 hours to allow it to set.
  8. Remove it from the refrigerator and lightly dust with cocoa powder before serving. Serve chilled and refrigerate any leftovers.

Recipe Notes

Adapted from epicurious