TIRAMISU

Adapted from the Pioneer Woman website

Ingredients:

3 egg yolks

2 T + 1 T sugar, divided

1/4 c + 1/4 c marsala wine, divided

1/2 c whipping cream

8 oz mascarpone, room temperature

1 1/2 c espresso, or 1 1/2 c hot water with 5 t nespresso, cooled

2 t vanilla

7 oz savoiardi, or lady-finger cookies

Cocoa powder, for dusting

Methodology:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  

Combine the espresso, 1/4 c marsala and vanilla in a bowl just large enough to fit a lady-finger.  

----The recipe can be prepared ahead of time up to this point----

Dip the lady fingers into the coffee mixture one by one.  They should be saturated, but not falling apart - break one in half, and make sure the coffee mixture has penetrated to the center.  If it hasn't, soak the cookies longer.  Arrange the first layer of cookies in the dish (4"x9", or a bread pan).  Spread with 1/3 of the custard, and cover the cookies completely.  Sift over the cocoa.

Repeat twice more.  Cover and chill for at least 3 hours, to allow the cookies to soften and the custard to set.

Double the recipe to fill an 8"x8" pan.