A classic tiramisu recipe with a big energy boost!
for the coffee dip:
350 ml strong espresso coffee
2 teaspoon(s) sugar
for the zabaglione filling:
4 egg yolks
100 g sugar
120 ml Marsala wine
450 g Mascarpone cheese
230 ml heavy cream
for the base:
300 g ladyfinger cookies (about 40)
2 tablespoon(s) bitter cocoa powder
Dissolve 2 teaspoons of sugar in 1 1/2 cup (360ml) strong espresso. Let the coffee cool to room temperature.
Pour the egg yolks in a medium saucepan and beat until they become fluffy. Stir in the sugar and the Marsala wine and whisk. Keep whisking over medium heat until the cream thickens and small bubbles appear. Don't boil!
In a medium bowl mash the Mascarpone cheese until smooth. Whisk in the dairy cream and the egg-Marsala mixture and mix very well.
Lightly soak the ladyfingers in the coffee and place in a square baking pan or container of about 20x30 cm and 4 cm deep.
Evenly distribute half of the tiramisu cream over the ladyfingers.
Add another layer of espresso soaked ladyfingers and cover with the rest of the cream.
Sprinkle with cocoa and sugar powder and refrigerate for at least 3 hours.
NOTES: If you don't have Marsala, you can substitute with other sweet wine like Port or Madeira.
