| Level: | Easy |
| Total: | 5 hr |
| Prep: | 20 min |
| Inactive: | 4 hr 30 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 5 whole egg yolks
- 1/4 cup plus 4 tablespoons sugar
- 3/4 cup marsala wine
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping (heavy) cream
- 3 teaspoons vanilla extract
- 1 1/2 cups brewed espresso
- Store-bought ladyfingers
- 2 cups fresh raspberries
- 1 square semisweet chocolate, for grating
Instructions
- In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
- Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
- Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
- Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
- To serve, spoon out helpings onto individual plates.
- Cook’s Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 435 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 6 g |
| Cholesterol | 182 mg |
| Sodium | 198 mg |
Reviews
I can make it kid friendly without the vodka!
I can make it kid friendly without the vodka!
Is there any way to substitute the alcohol with something else? Would it destroy the recipe?
Dry or sweet marsala?
I made this tiramisu for a birthday party and it was a total success! It was the talk of the party! It was my first time making tiramisu and I was a little nervous about how it would turn out but it was great! One person said it was restaurant worthy, and several others asked for the recipe. One tip I have is not to put too much coffee on the ladyfingers, as I put a little more than instructed and it was just a tad strong.
This fabulous.. I wanted to lick the plate!! I used just a cheap rosato wine and only put it in with the eggs when I cooked them and not in the espresso. I was worried there would be too much wine flavor. Also used all the cream in just 2 layers and sprinkled cocao powder on each layer.. I dont think I did a whole tablespoon of espresso mixture on each ladyfinger so cookies were a little crispy but didnt bother me… I was FANTASTIC!! Thanks Ree.. I just love your recipes!!
Where does the exspresso come in? I saw no reference in the recipe when I’m supp0sed to use it. This is the second recipe I tried from Ree, the first being the fried chix using a pancake batter. The mixture did not stick to the chix so I added more flour; and by the time I got through I could have baked a loaf of bread. I immediately went back to the old standby of flour and seasonings! I’m not too happy with her recipes to say the least.
I’d like to try this but need to be sure there is no alcohol in the final product. Would it taste good if I don’t add the brandy/wine to the espresso since that part isn’t cooked? And, can I just brew some coffee for that or do I need to get it from an espresso machine? Thanks:)
It is my first experience with tiramisu and it turned out to be perfect. Thank you for the excellent formula. I used brandy instead of Marsala wine as it was suggested in the video. Brandy gave a subtle flavor and raspberry gave freshness to the brandy-coffee-chocolate mixture. I think the amount of coffee is a bit too much. I used about a half of the dose only as it was enough obviously and got rid of the rest.
This was ABSOLUTELY DELICIOUS!! Ree, you did it again with another fantastic recipe! The only thing I would change is the amount of fresh raspberry’s used….I’d use MORE! This is definately a keeper!!