In addition to being a delicious dessert, tiramisu offers the perfect segue when trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.
Ingredients
- brewed espresso: 0.5 cup
- Marsala wine: 3 Tbsp (divided)
- eggs, separated: 2 piece
- white sugar: 2 Tbsp
- white sugar: 1 tsp
- mascarpone cheese: 0.75 cup
- vanilla extract: 0.5 tsp
- pinch salt: 1 piece
- ladyfinger cookies, broken in half: 10 piece (or more if needed)
- cocoa powder: 1 Tbsp
- dark chocolate: 0.5 oz (grated)
Metric Conversion
Stages of cooking
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Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
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Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
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Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
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Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
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Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
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Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
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Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving. Irina Ivanova