Tiramisu III

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 egg yolks
• 1/4 cup white sugar
• 1/2 cup Marsala wine
• 1 cup heavy cream, chilled
• 2 tablespoons white sugar
• 1 pound mascarpone cheese
• 2 cups strong brewed coffee, room temperature
• 2 tablespoons white sugar
• 1/2 cup brandy
• 1 tablespoon vanilla extract
• 48 ladyfinger cookies
• 3 tablespoons unsweetened cocoa powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Set a heatproof bowl over a pan of gently simmering water. Whisk the 5 egg yolks with 1/4 cup sugar, then slowly whisk in the Marsala wine for 8 to 10 minutes until thick and an instant-read thermometer reads 160°F (71°C). Remove from heat and let cool.

2. In a chilled bowl, whip the cold heavy cream with 2 tablespoons sugar until soft peaks form. Set aside in the fridge.

3. In a large bowl, beat the mascarpone with 2 tablespoons sugar and the vanilla extract until smooth. Fold in the cooled yolk mixture, then gently fold in the whipped cream.

4. In a shallow dish, stir together the strong brewed coffee, brandy, and the remaining 2 tablespoons sugar. Let it cool to room temperature.

5. Quickly dip each ladyfinger into the coffee mixture, then arrange half of them in a single layer in a 9x13 inch dish.

6. Spread half of the mascarpone cream evenly over the ladyfingers. Dip and arrange the remaining ladyfingers on top, then spread the rest of the cream over them.

7. Cover the dish and refrigerate for at least 6 hours or overnight until firm.

8. Just before serving, dust the top evenly with the unsweetened cocoa powder through a fine sieve.