Ingredients:

  • 1.5 cups strong espresso, room temperature
  • 2 tbsp Marsala wine
  • 1.12 cups granulated sugar, divided
  • 1 lb mascarpone cheese, slightly chilled
  • 4 large egg yolks
  • 1.25 cups heavy whipping cream, cold
  • 1 tsp pure vanilla extract
  • 7 oz Savoiardi ladyfingers
  • 2 tbsp unsweetened cocoa powder
  • 1 pinch sea salt

Instructions:

  1. In a shallow bowl, whisk together the room-temperature espresso, Marsala wine, and 1 tbsp of the granulated sugar until dissolved. Let it sit while you prep the cream. This gives the alcohol time to mellow and meld with the coffee oils.
  2. Place the 4 egg yolks and the remaining sugar in a heat proof bowl over a pot of barely simmering water. Whisk constantly for about 8 minutes until the mixture is thick, pale, and reaches 160°F (71°C).
  3. Gently fold the 1 lb mascarpone into the warm egg mixture. Note: Using a spatula instead of a whisk here prevents the cheese from breaking and becoming watery.
  4. In a separate cold bowl, beat the 1.25 cups heavy cream and 1 tsp vanilla until stiff peaks form and the cream doesn't slide. This is your lift!
  5. Gently fold the whipped cream into the mascarpone mixture in three batches. Be careful not to deflate all that lovely air you just whipped in.
  6. Quickly dip each of the 7 oz ladyfingers into the espresso mix for 1 second per side. Arrange them in a single layer until the bottom of the dish is covered.
  7. Spread half the cream over the biscuits. Repeat for a second layer of biscuits and the remaining cream.
  8. Dust the top generously with the 2 tbsp cocoa powder using a sieve. Cover with plastic wrap, but make sure the wrap doesn't touch the cream surface!
  9. Refrigerate for at least 6 hours (or overnight). This is when the magic happens — the biscuits soften and the flavors marry into that classic Italian Dessert with Tiramisu taste.