Tiramisu Italiano

[created by Tyler Florence, modified by Julia W.]

Marscapone Cream

  • 7 egg yolks 
  • 1/2 cup sugar 
  • 1/3 cup sweet marsala wine, plus 4 tablespoons 
  • 8 ounces mascarpone cheese, softened to room temperature 
  • 1 cup heavy cream 

Coffee Dip

  • 2 cups brewed espresso coffee 
  • 2 ounces dark chocolate 
  • 1/4 cup rum (or less)
  • 2 teaspoon natural vanilla extract 

  • 48 ladyfingers (have extras)
  • 1/4 cup unsweetened cocoa powder


  1. Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume (about pudding consistency). This is basically a zabaglione. Remove from heat. Stir in the mascarpone cheese until completely blended. 
  2. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. 
  3.  In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 4 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. 
  4. Dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 8 x 11 inch glass baking pan. (Soak the cookies until about ¼ to ½  cookie is moist.) Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving
© Eat, Drink, and Carry a GPS 2013