Classic Tiramisu

Ingredients

• 16 oz Mascarpone cheese
• 6 pieces Large egg yolks
• 0.75 cup Granulated sugar
• 1.25 cups Heavy whipping cream
• 40 pieces Savoiardi (Ladyfingers)
• 1.5 cups Strong brewed espresso (room temperature)
• 2 tablespoons Marsala wine or dark rum(optional)
• 0.25 cup Unsweetened cocoa powder
• 1 teaspoon Vanilla extract
• 1 pinch Salt

Instructions

1. 1

   Whisk egg yolks and sugar in a heat-proof bowl over a pot of simmering water (double boiler) for 10 minutes until pale and thick.

2. 2

   Remove from heat and let the yolk mixture cool slightly, then fold in the mascarpone cheese until smooth and incorporated.

3. 3

   In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.

4. 4

   Gently fold the whipped cream into the mascarpone mixture using a spatula to keep the texture light and airy.

5. 5

   Combine the espresso and Marsala wine in a shallow bowl; quickly dip each ladyfinger into the liquid (1 second per side) so they are soaked but not falling apart.

6. 6

   Arrange a single layer of soaked ladyfingers in the bottom of a 9x9 inch baking dish.

7. 7

   Spread half of the mascarpone cream over the ladyfingers, then repeat with a second layer of soaked ladyfingers and the remaining cream.

8. 8

   Cover and refrigerate for at least 6 hours (preferably overnight), then dust generously with cocoa powder just before serving.