Aged Espresso Balsamic Tiramisu
Ingredients
- 5 large egg yolks
- 2/3 cup + 2 Tbs. granulated sugar
- 16 oz . mascarpone-softened
- 1 cup heavy whipping cream
- 1/4 cup sweet Marsala wine
- 3/4 cup strong brewed coffee or espresso
- 24 lady fingers
- 3 tablespoons rum
- 3 tablespoons Tastealotta Espresso Balsamic
- 1/3 cup ground chocolate
Instructions
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Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.
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Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
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In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.
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Gently fold the zabaglione (egg yolk mixturin to the mascarpone mixture.
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Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
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Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.
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Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish.
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Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
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Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top.
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Cover the tiramisu with plastic and refrigerate at least 6 hours.