This Tiramisu was easy to make and turned out pretty good if a little soggy. Nick really liked this one, but Alona and Mitch didn't really like it. The best part of this one was the cream but the lady fingers didn't really work out so well in this one. They kind of just turned into a soggy mess the second they hit the coffee mixture. One final note, you have to make sure to keep stirring cream mixture or else it will clump.
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| Beat Egg Yolks, Marsala and Sugar |
Ingredients:
2 cups boiling-hot water
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting
Directions:
1. Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3. Beat cream in a large bowl until it holds stiff peaks.
4. Fold mascarpone mixture into whipped cream gently but thoroughly.
5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3. Beat cream in a large bowl until it holds stiff peaks.
4. Fold mascarpone mixture into whipped cream gently but thoroughly.
5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
What we liked:
The cream was great! It was light and fluffy just as it should be.
What we didn't like:
The lady fingers got crazy soggy with just a second in the coffee.
What Kaspian thought about it:
Kaspian wouldn't eat this and said he wanted candy instead!
Next time:
We are not quite sure how to fix the sogginess with the lady fingers, but we will not make this again until we come up with something.
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