Serves 9 | Time Required: 40 mins (+ 4 hours rest)
6 large egg yolks (approx. ½ cup of yolks)
1 cup sugar, superfine or caster
1¼ cup mascarpone cheese (room temperature)
1¾ cup heavy whipping cream
30 Italian ladyfingers (Savoiardi style)
1 cup cold espresso or strong coffee
½ cup coffee flavored Liqueur (optional)
1 ounce unsweetened cocoa for dusting
- Place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.*
Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix as this can cause curdling.
In a separate bowl, using an electric mixer whip, cream to stiff peaks. This process should be slow, starting on low and increasing the speed over about ten minutes.
Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
Arrange the ladyfingers in the bottom of a 9-inch square baking dish
Spoon half the mascarpone cream filling over the ladyfingers.
Repeat process with another layer of ladyfingers
Add another layer of tiramisu cream
Refrigerate at least 4 hours. Overnight is best.
Dust with cocoa before serving
**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.
**If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
Recipe and Image Credit: Ask Chef Dennis