Ingredients
2 cups espresso (can use instant)
1 Tablespoon sugar
3 Tablespoons Kahlua
4 large egg yolks (save whites for other use)
½ cup sugar
1/3 cup sweet Marsala wine
1 pound mascarpone cheese
1 cup heavy cream (chilled very well)
36 Italian lady fingers
Unsweetened cocoa
Directions
Add sugar and Kahlua to espresso, stir to dissolve and cool.
In a double boiler (I use a metal bowl over a pot of
simmering water), with a hand mixer beat egg yolks, Marsala wine and ½ cup
sugar about 8 minutes until tripled in volume.
Remove bowl from heat and pour mixture into another bowl. Beat in the mascarpone until just combined –
do not over beat.
In a separate bowl, beat cream in a large bowl until it
holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but
thoroughly.
Dip lady fingers into espresso mixture quickly and line
bottom of a 13×9 x3 inch baking pan, trimming to fit your pan. Spread half of mascarpone filling on top and
repeat with another layer of lady fingers.
Spread remaining filling on top and dust with cocoa. Chill, covered at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before
serving, dust with more cocoa if needed.
