Chef John's Tiramisu
Ingredients
- ½ cup brewed espresso
- 3 tablespoons Marsala wine, divided
- 2 large eggs, separated
- 2 tablespoons white sugar
- 1 teaspoon white sugar
- ¾ cup mascarpone cheese
- ½ teaspoon vanilla extract
- 1 pinch salt
- 10 ladyfinger cookies, broken in half, or more as needed
- 1 tablespoon cocoa powder
- ½ ounce dark chocolate, grated
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Instructions
- Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
- Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
- Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
- Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
- Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
- Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.
Source
Original recipe: View Original