Tiramisu

Tiramisu - I've never had it before. I actually never even heard of it until I got into food blogs! I've been captivated by this fancy dessert for a very long time, so it was the obvious choice of what to make with my homemade mascarpone.

Having never made or eaten Tiramisu before, I wanted my first one to come out as close to perfect as possible. I chose to go with a recipe from Pioneer Woman. Ree is awesome and posts the best step-by-step recipes. I knew I'd be able to pull this off with her help.

Of course, I pulled it off!

I thought this Tiramisu turned out great! I love the flavors of the coffee and liquor paired with the tanginess of the mascarpone. YUM! I think I may have soaked a couple lady fingers just a bit too much, but it still turned out great, and I'm glad I no longer have to miss out on such a wonderful dessert! :)

-Jess

PW's Tiramisu-

Recipe from Pioneer Woman
Serves 8
Printable Recipe

Ingredients-

5 egg yolks

1/2 cup sugar, divided

3/4 cup Marsala wine, divided
1 cup heavy whipping cream
1 pound(16 oz.) Mascarpone cheese, room temp. (recipe here)
1 1/2 cups brewed espresso or very strong coffee
1 Tbsp. vanilla
1 package (7 Oz.) savoiardi (lady fingers)
Cocoa powder, for dusting


Directions-
In a double boiler with a non reactive bowl, whisk egg yolks and 1/4 cup sugar until pale yellow and thick. Gradually add 1/2 cup Marsala, while whisking. Cook over medium heat, scraping the bowl occasionally, for 5 minutes. The mixture should be thick. Cover with plastic wrap and refrigerate for 1 hour.


Stir mascarpone cheese until smooth. In a mixing bowl, combine whipping cream and remaining 1/4 cup sugar, and whip to soft peaks. Add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.


Into the 1 1/2 cups brewed espresso (or VERY strong coffee) add remaining 1/4 cup Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan (you can also use single serving dishes). Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie). Plop 1/3 of the cold cream/mascarpone mixture on top and spread it into a layer. Sprinkle on a thin layer of cocoa powder. Repeat the process two more times.


Cover and refrigerate for at least 8 hours, or up to 24 hours, before serving. This allows for the cookies to soften and all the flavors to come together. To serve, spoon out helpings onto individual plates.


Note: tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy, so enjoy it soon after refrigeration time.


Enjoy!