Tiramisu is one of my favorite desserts, but it can be hard to find an authentic tiramisu at restaurants, and not all recipes are created equal. This recipe has just the right amount of sweetness and tastes delicious with the coffee soaked ladyfingers. I usually use packages of ladyfingers from the deli, but not everywhere carries them. If you can’t find ladyfingers I have used different types of shortbread cookies with success, but you might need to more coffee.
2 packages Italian ladyfingers
2 1/4 ounces of espresso
1 ounce of chopped dark chocolate divided
6 egg yolks
¾ cups of sugar
16 ounces of mascarpone cheese
2 cups of heavy whipping cream
1/3 cup of sugar
I usually pull 10-12 ounces of espresso and mix it with 6-8 ounces of water. You could certainly use all espresso, but I find that a little espresso mixed with water works well and cuts the time a little. Open the first package of ladyfingers and dip them three at a time into a wide shallow dish filled with some of the espresso mixture. They absorb moisture quickly so dip them quickly enough that they become espresso soaked, but not complete mush. Line the bottom of a 9×13 inch cake pan with them. Spread with half the chopped chocolate and set aside.
Combine the yolks and ¾ cup of sugar and mix on high with an electric mixture for 10 minutes. The yolks and sugar will become smooth and turn a pale yellow color. Mix the mascarpone in by hand.
Use your electric mixer to beat the heavy whipping cream and 1/3 cup sugar until stiff peaks are formed. Mix the mascarpone mixture and whipped cream by hand until well integrated.
Spread half of the cheese filling onto the ladyfingers in the pan. Open the second package of ladyfingers and soak in the espresso and layer in the pan. Sprinkle with the remaining chocolate on top and cover with the cheese filling. Refrigerate for at least 4 to 6 hours. Sprinkle with cocoa powder before serving if desired. Enjoy!