I love Tiramisu. I love coffee and chocolate and cinnamon. I love the Italian cream. I just love this dessert. It’s a crowd favorite every single time.
The only “drawback” to this dessert is that it is not “texturally interesting.” This, for me, isn’t problematic but, if it is for you, toasted hazelnuts chopped and mixed into the Italian cream can “fix” that. If you opt to use the hazelnuts consider adding Frangelico (hazelnut liqueur) to the dipping liquid.
Amount Per Serving
Calories 231Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 11g55%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.001g
Total Carbohydrates 6g2%
* Percent Daily Values are based on a 2000 calorie diet.
Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
Beat cream in a large bowl until it holds stiff peaks.
Fold mascarpone mixture into whipped cream gently but thoroughly.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa and cinnamon. Chill, covered, at least 6 hours.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.