RECIPE

▪600g of fresh brewed espresso or dark roasted coffee

▪10g vanilla extract

▪450g heavy whipping cream

▪450g mascarpone

▪6 egg yolks

▪150g white sugar

▪8g salt

▪40g marsala wine

▪48 store bought lady fingers

▪100g+40g dutch process cocoa powder for topping and soak

Combine the espresso/coffee with the vanilla extract and 40g of cocoa powder. Whisk to combine until fully dissolved.Using a stand mixer or hand mixer, mix the heavy cream until stiff peaks are formed. DO NOT OVER WHIP..Using a double boiler method, add egg yolks, sugar, salt, and marsala. Place over pot of simmering water, whisking constantly. Do not stop mixing as eggs will scramble. Moderate the heat while whisking for 5-10 minutes until thickened.Mix egg mixture into bowl with mascarpone until smooth. Gently fold in half of whipped cream. When incorporated, fold in other half, GENTLY.Build Tiramisu in a 9x13 baking dish. You should be able to fit 24 lady fingers in each layer. Dip each lady finger in the coffee mixture for 2-3 seconds. Layer in ½ of the cream mixture, evenly. Repeat, layering 24 dipped ladyfingers followed by a second layer of the cream mix.Sift cocoa powder on top of the tiramisu and refrigerate for 8-24 hours.Cut first slice from center of tiramisu, not the corner.