Tiramisu is one of my most favoritist desserts. SMUSHY GOODNESS. GOOD tiramisu is when espresso is bitter,
the lady fingers are so soaked that they're mush, and the cream tastes almost like nothing - i hate really sweet tiramisu.

I love baking desserts, but never even considered attempting to make tiramisu. It just looks complicated. There are LAYERS.

I was wrong.

Tiramisu is easy to make? Seriously? Seriously. You don't even need an oven! The only hard part is having to wait until the next day to eat it. The wait is totally worth it though. SMUSHY GOODNESS.

  • 3/4 cup sugar (more or less, depending on taste)
  • 2/3 cup dry Marsala wine
  • 8 large egg yolks
  • 3 (8-oz) containers of mascarpone cheese, room temperature
  • 1 cup chilled whipping cream
  • 1 1/4 cups freshly brewed very strong espresso coffee (instant is ok)
  • 1/2 cup Kahlua (or dark rum)
  • 1 1/2 packages of lady fingers (about 24-30 biscuits)
  • 2 1/2 tbsp unsweetened cocoa powder
  • 1/2 cup bittersweet or dark chocolate shavings

  1. Whisk sugar, Marsala, and egg yolks in medium metal bowl.

  2. Set bowl over saucepan of simmering water (don't allow bottom of bowl to touch water). Whisk constantly until mixture thickens, about 4 minutes. Remove bowl from over water. Cool completely, whisking occasionally.

  3. Using electric mixer, beat mascarpone in another medium bowl just until smooth. Fold mascarpone into Marsala mixture.

  4. Using clean electric mixer, beat whipping cream in large bowl to soft peaks. Add mascarpone mixture to whipped cream and fold together.

  5. Mix coffee and kahlua in medium bowl. Completely submerge 1 biscuit in coffee mixture for 1 second; shake off excess liquid. Place biscuit in bottom of 8 cup (12x9 inch) oval or rectangular dish. Repeat with enough biscuits to cover bottom of pan, trimming biscuits if necessary.

  6. Spoon half of mascarpone mixture over biscuits, spreading to cover. Submerge remaining biscuits 1 at a time in coffee mixture and arrange atop mascarpone mixture. Spoon remaining mascarpone mixture over biscuits, spreading to cover.

  7. Sift the cocoa over the tiramisu, covering completely.

  8. Cover tiramisu with plastic wrap and refrigerate overnight. Before serving, with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top

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