The Pioneer Woman Tasty Kitchen
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Tiramisu

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

The combination of the crispy ladyfingers, the strong coffee flavor, and the tangy-but-sweet cream/cheese mixture is enough to make your eyelids flutter.

Ingredients

  • 5 whole Egg Yolks
  • ¼ cups Plus 4 Tablespoons Sugar, Divided
  • ¾ cups Marsala Wine, Divided
  • 1 cup Whipping (heavy) Cream
  • 1 pound Mascarpone Cheese, Softened (Room Temperature)
  • 1-½ cup Brewed Espresso Or VERY Strong Coffee
  • 1 Tablespoon Vanilla
  • 1 package (7 Oz.) Savoiardi Or Ladyfingers
  • Cocoa Powder, For Dusting

Preparation

In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)

Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap and refrigerate until cool.

Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times.

Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.

Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

4 Comments

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sandra92083 on 4.23.2011

I just finished baking up some homemade ladyfingers and will be attempting this recipe tomorrow – I’m a little intimidated but the ladyfingers came out great so I’ll take that as a good sign. This dessert is one of hubbies favorites so fingers crossed I don’t screw it up! :)

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Silvia on 2.18.2010

I had to make my own lady fingers since the grocery stores where sold out. I don’t think I can ever eat any other tiramisu. I made for Christmas eve and everyone loved it.

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lauranicole on 1.11.2010

I really liked this recipe, though I was unable to do three layers. I used two 5.3 oz packages of ladyfingers and they perfectly lined the 9×13 pan twice (with maybe 2-3 leftover). I like chocolate sauce on top so I made the Hot Fudge Sauce by lovebake. They were great together! I think next time I may cut back on the marsala a bit as well, or pick up some espresso from starbucks. I didn’t get as much coffee flavor as I prefer, even though I drink my coffee pretty dark.

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amandalt on 12.14.2009

This is amazing. You really need to beat the mascarpone really well to avoid lumps. But even with lumps, it tasted delicious. I had some after 3 hours of refrigeration, and some more later that night, and it definitely got better as it had more time to absorb everything together. I can’t wait to find a reason to make this again.

Also – the only ladyfingers I found were the soft spongy ones in 3 oz. packages. I used 3 of those packages and it worked out just right for this recipe.

5 Reviews

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simoneandherkitchen on 12.1.2011

I never thought I could make a dish like this…another PW inspiration accomplished! I even made homemade ladyfingers — this dish was the rave of the evening at a holiday party with about 20 friends. A keeper for sure!

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sandra92083 on 4.24.2011

Stunning dessert. I had a sense of accomplishment when it was completed too! I made homemade ladyfingers since I couldn’t find them at the store and then started this around 11AM Sunday and it was a lengthy project but WELL worth the effort and TLC that went into it. Absolutely delicious, gorgeous and very decadent. Hubby and son both gave big thumbs up!

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PamFromNY on 11.7.2010

Made this for the extended family last Christmas. I loved it. The marscapone cheese is a new flavor to me so I had to get used to it. The coffee flavor really made it! A great recipe. Got a lot of compliments. The lady fingers dissolve over time so it does not keep long.

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jessmarie on 10.19.2010

Sweet goodness. This recipe was Life-changing. Sometimes, when I’m having a rough day, I’ll go back to the original post and scroll through all the photos of the process to relive the beautiful experience of this tiramisu. Several tiramisu-loving friends emphatically stated this was the best they had ever tasted.

I ended up with not enough store-bought ladyfingers, so made some from scratch last minute, and the difference was palpable. When I make this again, I will most likely go to the extra effort of making all the ladyfingers from scratch.

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LizGTeacher on 8.15.2010

This recipe is WONDERFUL! So delicious and not nearly as hard to make as I would have thought! Everyone loved it! I was not able to get 3 layers out of the “filling” so I only did 2 but it was so good! I can’t wait to make it again!!!

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