Prep Time:30 Cook Time: 0
Ingredients:
24 savioardi cookies (crunchy lady fingers)
3 eggs, separated
1/3 cup + 1 tbsp sugar
250 mL (small package) mascarpone cheese
1/3 cup rum or dry/sweet marsala
1 cup espresso
4 tbsp (for sifting on top) cocoa powder
Directions:
In a medium bowl, beat egg whites until stiff.
In a larger bowl, using same beaters, beat egg yolks and 1/3 cup sugar until thick and pale yellow, 3 to 4 minutes. Beat in mascarpone cheese until combined, and continue beating another minute for extra fluff. Beat in marsala until smooth. Gently fold in egg whites until combined, trying not to deflate the mixture. It will be a loose, soft, creamy custard.
In a small bowl wide enough to dip cookies into, combine the espresso and 1 tablespoon sugar. Set aside.
Dip first cookie in espresso mixture until almost fully saturated but not falling apart. Break in half and place side-by-side in the bottom of your larger cup. Spoon 2 generous tablespoons (I use a measuring spoon, but heaped a little) cream over and dust with cocoa powder. Dip two biscuits in espresso mixture and break in half. Place 3 of the halves on top of the cocoa powder, cover with another 2 generous tablespoons of cream and cocoa powder. Dip a 4th biscuit in the espresso mixture, break it in half, and place these two halves plus the leftover half from the previous layer on top of the cocoa. Dollop more cream over and repeat with remaining cups.
Chill in fridge until ready to eat.
Note! Don't use coffee instead of espresso, it creates a watery cookie. If only coffee is available, only quickly dip the cookies so they don't absorb too much water. The coffee taste won't be as pronounced (read: less delicious) either.
Note! Double everything and make the tiramisu in a large casserole dish.
Tags:
smitten-kitchen
dessert
italian
delicious
unhealthy