Espresso Balsamic Tiramisu

5 large egg yolks
2/3 c. plus 2 Tbsp. granulated sugar
16 oz. Mascarpone, softened
1 c. heavy whipping cream
1/4 c. sweet Marsala wine
3/4 c. strong brewed coffee or espresso
24 lady fingers
3 Tbsp. rum
3 Tbsp. Espresso Balsamic
1/3 c. ground chocolate

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.

Add the wine 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.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.

In a separate bowl, blend the espresso or coffee with the remaining two tablespoons of sugar, rum and the Espresso Balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso mixture per layer. 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.

Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate.

Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

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