250 ml brewed espresso or very strong coffee, at room temperature
120 ml dry Marsala wine, divided
4 teaspoons vanilla extract
6 large egg yolks
100 gr granulated sugar, divided
450 gr mascarpone cheese
350 heavy cream
40 Savoiardi Italian ladyfingers
60 gr bittersweet chocolate or cocoa powder for dusting
- Prepare the coffee
Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.
Prepare the filling
- Vigorously whisk egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
- Remove the bowl from heat then beat in mascarpone cheese until just combined.
- Whip cream in a bowl until it holds stiff peaks.
- Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).
- Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).
- Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer.
- Grate half of the bittersweet chocolate over filling.
- Dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
- Spoon remaining mascarpone mixture over ladyfingers.
- Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap.
When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy).