This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.
• The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.
Recipe information
Total Time
6 1/2 hr (includes chilling)
Yield
Makes 4 to 6 generous servings
Ingredients
Preparation
Step 1
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Step 2
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Step 3
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Step 4
Just before serving, sprinkle with chocolate.
