TIRAMISU

INGREDIENTS

3 Tbsp. instant espresso

1/2 + 1 Tbsp. sugar

3 Tbsp. coffee liqueur<

4 large egg yolks

1/3 cup dry Marsala

1 lb. (2½ cups) mascarpone<

1 cup cold heavy cream/label>

36 Savoiardi (Italian ladyfingers)/label>

Unsweetened cocoa powder

BOIL

Boil at least
4 cups of water

BOWL 1

While waiting, set a metal bowl over a saucepan of barely simmering water

Beat 4 large egg yolks, ⅓ cup dry Marsala, and ½ cup sugar until pale yellow and tripled in volume

Remove the bowl from the heat
Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined

BOWL 2

Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve.
Add 3 Tbsp. coffee liqueurand stir to combine

BOWL 3

Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks

FOLD
BOWL1
+
BOWL3

Fold mascarpone mixture into whipped cream gently but thoroughly.

Tutorial for folding

DIP in
BOWL 2

Dipping both sides of Savoiardi
in coffee mixture

FILL

Line bottom of a baking dish with dipped Savoiardi,
(trimming edges to fit if necessary)

Spread half of mascarpone filling on top

Arrange the rest of Savoiardi on top of filling
Spread remaining mascarpone filling on top

STORAGE

Chill, covered, in fridge forat least 6 hours Let stand at room temperature 30 minutes before serving
Dust with more cocoa

Tiramisu can be assembled up to 2 days ahead; keep refrigerated

FILL

Line bottom of a baking dish with dipped Savoiardi,
(trimming edges to fit if necessary)

Spread half of mascarpone filling on top

Arrange the rest of Savoiardi on top of filling
Spread remaining mascarpone filling on top

TIRAMISU

INGREDIENTS

Boil at least
4 cups of water

BOWL 1

While waiting, set a metal bowl over a saucepan of barely simmering water

Beat 4 large egg yolks, ⅓ cup dry Marsala, and ½ cup sugar until pale yellow and tripled in volume

Remove the bowl from the heat
Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined

BOWL 2

Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve.
Add 3 Tbsp. coffee liqueurand stir to combine

BOWL 3

Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks

FOLD
BOWL1
+
BOWL3

Fold mascarpone mixture into whipped cream gently but thoroughly.

Tutorial for folding

DIP in
BOWL 2

Dipping both sides of Savoiardi
in coffee mixture

STORAGE

Chill, covered, in fridge forat least 6 hours Let stand at room temperature 30 minutes before serving
Dust with more cocoa

Tiramisu can be assembled up to 2 days ahead; keep refrigerated

ENJOY

Congratulations on crafting this exquisite Tiramisu.
Relish every moment and share this delightful experience with loved ones.
"Buon appetito!"

TIRAMISU

INGREDIENTS

Boil at least 4 cups of water

BOWL 1

While waiting, set a metal bowl over a saucepan of barely simmering water Beat 4 large egg yolks, ⅓ cup dry Marsala, and ½ cup sugar until pale yellow and tripled in volume Remove the bowl from the heat Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined

BOWL 2

Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve. Add 3 Tbsp. coffee liqueurand stir to combine

BOWL 3

Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks

FOLD BOWL1 + BOWL3

Fold mascarpone mixture into whipped cream gently but thoroughly. Tutorial for folding

DIP in BOWL 2

Dipping both sides of Savoiardi in coffee mixture

FILL

Line bottom of a baking dish with dipped Savoiardi, (trimming edges to fit if necessary) Spread half of mascarpone filling on top Arrange the rest of Savoiardi on top of filling Spread remaining mascarpone filling on top

STORAGE

Chill, covered, in fridge forat least 6 hours Let stand at room temperature 30 minutes before serving Dust with more cocoa Tiramisu can be assembled up to 2 days ahead; keep refrigerated

ENJOY

Congratulations on crafting this exquisite Tiramisu. Relish every moment and share this delightful experience with loved ones. "Buon appetito!"

Boil at least
4 cups of water

While waiting, set a metal bowl over a saucepan of barely simmering water

Beat 4 large egg yolks, ⅓ cup dry Marsala, and ½ cup sugar until pale yellow and tripled in volume

Remove the bowl from the heat
Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined

Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve.
Add 3 Tbsp. coffee liqueurand stir to combine

FOLD
BOWL1
+
BOWL3

Fold mascarpone mixture into whipped cream gently but thoroughly.

Tutorial for folding

DIP in
BOWL 2

Dipping both sides of Savoiardi
in coffee mixture

Line bottom of a baking dish with dipped Savoiardi,
(trimming edges to fit if necessary)

Spread half of mascarpone filling on top

Arrange the rest of Savoiardi on top of filling
Spread remaining mascarpone filling on top

Chill, covered, in fridge forat least 6 hours Let stand at room temperature 30 minutes before serving
Dust with more cocoa

Tiramisu can be assembled up to 2 days ahead; keep refrigerated

Congratulations on crafting this exquisite Tiramisu.
Relish every moment and share this delightful experience with loved ones.
"Buon appetito!"