Dessert: Italy – Veneto – Tiramisù al Mascarpone (Tiramisu with Mascarpone)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 4 large eggs, approx. 7 oz (200 g) total, separated
- 1/2 cup (100 g) granulated sugar
- 8 oz (225 g) mascarpone cheese, chilled
- 1 tsp (5 ml) pure vanilla extract
- Pinch fine salt
- 1 1/2 cups (360 ml) strong espresso or very strong brewed coffee, cooled
- 3 tbsp (45 ml) Marsala wine or dark rum (optional)
- 24 ladyfingers (savoiardi), about 7 oz (200 g) total
- 2 tbsp (15 g) unsweetened cocoa powder, plus more for dusting
- 1 oz (30 g) dark chocolate, grated (optional, for garnish)

Instructions

1. Brew the espresso or very strong coffee and let cool to room temperature; stir in the Marsala or rum (if using) and transfer to a shallow dish for dipping.
2. Separate the eggs into two medium bowls (yolks in one, whites in the other). Add the sugar to the yolks and whisk briefly to combine.
3. Set the yolk-and-sugar bowl over a simmering pot of water (double boiler), making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture is pale, thick, and ribbon-like, and registers about 160°F (71°C) on an instant-read thermometer, about 4–7 minutes. Remove from heat.
4. Whisk the mascarpone and vanilla into the warm yolk mixture until smooth and homogenous; do not overmix. Allow to cool slightly.
5. Add a pinch of salt to the reserved egg whites and beat with a clean whisk or mixer until stiff, glossy peaks form.
6. Fold one-third of the beaten egg whites into the mascarpone mixture to loosen it, then gently fold in the remaining whites until uniform and airy, taking care not to deflate the mixture.
7. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side (they should be moist but not soggy). Arrange a single layer of dipped ladyfingers in the bottom of a 9 x 9-inch (23 x 23 cm) dish or similar serving dish.
8. Spread half of the mascarpone mixture evenly over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers and top with the remaining mascarpone mixture, smoothing the surface.
9. Cover tightly and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.
10. Just before serving, dust the top evenly with unsweetened cocoa powder and, if desired, sprinkle grated dark chocolate. Cut into portions and serve chilled.