This Tiramisu can be made with vanilla extract or you can level up with almond extract. Oh, baby.
This dessert is a classic for a reason. Make it today. You won’t regret it.
This recipe can be doubled for a double-layer 9X13.
Tiramisu
Note: A couple of the ingredients are divided which means they are used in two different parts of the recipe. This dessert needs a few hours in the refrigerator for it to come together.
- 1 cup espresso or strong instant coffee
- 1 tablespoon + 1/4 cup sugar, divided
- 1 teaspoon almond or vanilla extract
- 2 egg yolks
- 1/4 marsala wine
- 8 ounces mascarpone cheese, softened
- 3 cups whipped cream made with almond or vanilla extract (this recipe will make 3 cups), divided
- One 7-ounce package ladyfinger cookies
- 1/8 cup dark cocoa powder
Stir together the coffee and 1 tablespoon of the sugar in a small container and set aside.
Whip the egg yolks in a medium bowl that will be able to sit over a hot pan until they are pale yellow and foamy. Whisk in the remaining 1/4 cup of sugar and the marsala wine.
Place about 1 inch of water in a saucepan that the bowl will fit over on medium heat. Continue whisking the filling over the heat until it becomes fairly thick. There might be some small bubbles right before it comes to a boil but don’t let it boil. When the filling is done, set it aside to cool a bit.
Place the mascarpone cheese in a medium bowl and stir so that it becomes creamy. Stir the filling into the mascarpone. Gently fold in one cup of whipped cream and the almond or vanilla extract.
The process of gently folding is slow and careful. It helps the filling become light & fluffy from the whipped cream but they are well-combined.
Choose a serving dish that is about 6 X 8-inches in size.
Place the coffee mixture in a shallow container that will work well for dipping.
Dip each of the ladyfinger cookies in the coffee and then place a layer in the bottom of the serving dish. Then spread 1/3 of the filling over the first layer of coffee-soaked ladyfingers. Continue this process two more times so there are three layers.
Wrap the top of the serving dish with plastic wrap and place it in the refrigerator for a few hours so the dessert can meld together. Place the remaining 2 cups of whipped cream in the fridge as well.
If the last two cups of whipped cream have gone a bit flat, just re-whip until light & fluffy again and then place in a decorating bag.
After the tiramisu is done with refrigeration, unwrap and decorate with the whipped cream.
Using a sieve, sprinkle the cocoa powder over the tiramisu.