tiramisu

Desserts

If you're looking for a dessert that's hard to mess up but tastes like it came from a restaurant, then this delicious tiramisu is for you.

2 cartons (8 ounces each) mascarpone cheese
5 large egg yolks
1/2 cup plus 2 tablespoons sugar, divided
1/3 cup plus 2 tablespoons marsala wine, kahlua (coffee liqueur) or rum, divided
1/2 teaspoon salt
1 cup heavy whipping cream
3/4 cup strong brewed coffee, room temperature
2 teaspoons instant espresso powder
1 package (7 ounces) crisp ladyfinger cookies
1 tablespoon dutch-processed cocoa

Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Beat cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
Combine coffee, espresso powder and remaining 2 tablespoons Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.