Espresso Tiramisu
Traditional Tiramisu made with Espresso Coffee, Savoiardi Biscuits, Mascarpone Cheese, and Cocoa Powder
Ingredients
- 5 large egg Yolks
- ⅔ cup + 2 tbsp granulated Sugar
- 16 oz mascarpone Cheese
- 1 cup heavy Cream
- 1/4 cup Marsala Wine
- 1/4 cup strong coffee or espresso
- 24 Lady Finger cakes
- 3 tbsp SOOC Espresso Balsamic
- 1/3 cup Ground Chocolate
- 1/4 cup Rum
Instructions
- Whip 1/3 cup sugar and egg yolks together for 2 minutes, until they are light yellow in color and have tripled their volume. Place in a heat-proof bowl. Place bowl on top of a shallow pan with simmering water. Continue whisking continuously for five minutes or until the mixture reaches 150˚. Let the mixture cool for 10 minutes
- In a large mixing bowl, combine the heavy cream with the mascarpone. Whip until soft peaks are formed. Gently fold the egg mixture in.
- Blend the remaining 2 tbsp sugar, rum and SOOC Espresso balsamic with the espresso or coffee until the sugar is dissolved.
- Pouring 8 cookies per layer, dip each cookie one at a time. Place the lady fingers, in a single, overlapping layer with some space between them, on the bottom of a 2- to 3-quart dish. Spread 1/3 of the mascarpone over the cookies.
- Cover the tiramisu and place it in the refrigerator for at least six hours. Just before serving, sprinkle cocoa powder or shave chocolate over the top.