Step 5ĭipping both sides of each of 36 savoiardi (crisp Italian ladyfingers from two 7-oz. Step 4įold mascarpone mixture into whipped cream gently but thoroughly. Step 3īeat 1 cup cold heavy cream in a large bowl until it holds stiff peaks. (2½ cups) mascarpone into egg yolk mixture until just combined. Step 2īeat 4 large egg yolks, ⅓ cup dry Marsala, and remaining ½ cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until pale yellow and tripled in volume, 5–8 minutes. coffee liqueur (such as Tia Maria) and stir to combine. sugar into 2 cups boiling water to dissolve. Repurpose the unused egg whites in cocktails or meringues, or refrigerate them in an airtight container for up to four days. Sponge cake can stand in for the dipped ladyfingers, though it has a softer consistency, so the end result will be drippier (this isn’t necessarily a bad thing). If your nearest grocery stores don’t have mascarpone cheese, make a facsimile for the mascarpone cream mixture by combining room-temperature cream cheese with a dash each of heavy whipping cream and sour cream. Instead of Marsala wine, swap in dark rum or brandy, or try strong brewed coffee in place of espresso. Authentic tiramisu usually features Tia Maria–soaked ladyfingers, but you can use Kahlua or any spirit with coffee flavor, or substitute equal parts Amaretto and vanilla extract. Whatever its origins, homemade tiramisu is as crowd-pleasing as ever. Some say it dates to 19th-century Treviso, Italy others believe it was invented in either Friuli or Veneto sometime between 1959 and the end of the 1970s. The history of Italian tiramisu is slightly less straightforward. Prep time for this no-bake dessert recipe is minimal, and most of the process is hands-off, as it chills in the fridge. A classic tiramisu recipe sounds and tastes like a dream but is remarkably easy to put together. A layer of ladyfingers soaked in espresso and liqueur completes the bite. Your spoon glides through a featherlight mixture of mascarpone- and whipped-cream-spiked zabaglione dusted with cocoa.
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