Artisanal Espresso Tiramisu

Tiramisu

Ingredients

6 egg yolks 1 cup white sugar 1 1/4 cups mascarpone cheese 1 3/4 cups heavy cream 2 packs ladyfingers 1/2 cup cold espresso 2 tbsp rum cocoa powder

Detail Steps and Procedure

Total Cook Time: 30min & chill for 6h Prepare Coffee Syrup: Brew 2 cups strong espresso. Stir in 2 tbsp sugar until dissolved. Let cool to room temperature, then mix in 2 tbsp Marsala wine or dark rum. Separate Eggs: Carefully separate 6 eggs. Place yolks in large bowl, whites in very clean separate bowl (no grease). Make Zabaglione Base: Whisk 6 yolks with 3/4 cup sugar over bain-marie (double boiler). Heat gently, whisking constantly 8-10 minutes until pale, thick, and tripled in volume (ribbon stage). Remove from heat. Whip Mascarpone: In another bowl, beat 500g mascarpone with spatula just until smooth and creamy (do not overmix). Combine Zabaglione and Mascarpone: Fold mascarpone into cooled yolk mixture ? at a time until fully incorporated. Whip Cream: In chilled bowl, whip 300ml heavy cream to soft peaks. Fold Cream: Gently fold whipped cream into mascarpone mixture until no streaks remain. Whip Egg Whites (Optional): For lighter texture, beat 3 egg whites to stiff peaks, fold into cream mixture. Quick-Dip Ladyfingers: Working one at a time, dip 24 Savoiardi ladyfingers into coffee syrup for exactly 1 second per side. Do not soak. First Layer: Arrange coffee-dipped ladyfingers in single layer in 9×13 inch dish. Add Cream Layer: Spread half of mascarpone cream evenly over ladyfingers. Repeat: Add second layer of dipped ladyfingers, then remaining cream. Chill: Cover with plastic wrap touching surface. Refrigerate minimum 6 hours, preferably overnight. Serve: Dust liberally with unsweetened cocoa powder using fine sieve just before serving. Storage: Consume within 3 days. Do not freeze as texture changes.

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