Grandpa Joe's Tiramisu My version of the Italian classic.
About this recipe
1 pound mascarpone cheese
24 savoiardi (Italian lady fingers)
1 cup espresso, cooled to room temperature
2 ounces dry Marsala wine
4 egg yolks
4 egg whites
2 tablespoons sugar
bittersweet chocolate bar
Whisk the egg yolks and sugar together in a small sauce pan and then, stirring constantly, heat over medium-low heat until the mixture thickens and ribbons form when the whisk is raised.
Beat the egg whites until stiff peaks can be formed.
When the egg mixture has cooled, slowly add the mascarpone cheese and mix well. Then fold the egg whites into the cheese and egg mixture.
Combine the espresso and Marsala wine in a small baking pan or oval dish with sides.
Soak each savoiardi cookie in the espresso-wine mixture for 2 to 3 seconds a side. As each savoiardi is dipped, arrange the cookies in a single layer on the bottom of a baking dish about 9 inches square.
Top the savoiardi with a layer of the cheese mixture, using about half of the total available.
Add a second layer of savoiardi, and a second layer of cheese.
Cover and refrigerate for at lease 3 hours before serving.
To serve, finish each portion with shaved or crumbled chocolate.
When soaking the savoiardi, do not let the cookies become mushy. Reduce the soaking time if necessary.
Any size baking dish can be used here, but it may be necessary to adjust the ingredient amounts for larger and smaller baking dishes. Savoiardi cookies are about 4½ inches long.
The egg mixture also can be heated using a double boiler.
Optionally, individual servings can be dusted with cocoa powder.
Finally, rum or brandy (among many other liqueurs) can be substituted for the Marsala wine.