When my husband and I were first married I was a TERRIBLE cook. Honestly, I fed the poor man undercooked eggs, undercooked chicken and horrific tiramisu all in the first year of our marriage. It’s a wonder the man is still alive. I fixed the egg and chicken situation pretty quickly but it took me 7 years to brave Tiramisu again. Thankfully, this recipe doesn’t even involve baking and even if it did, I feel much more confident in my ability to actually succeed in making it. 🙂
I have to tell you the mascarpone mousse in this recipe is to die for. Honest to goodness, we were fighting like savages over the bowl. It can be prepared in advance, which is always a plus and being served in wine glasses is built in portion control. Not like this Tiramisu is in any way diet friendly but hey, at least you can’t go cut another piece right? We absolutely loved how nicely the dessert presented and it was a fabulous retreat from cookies, brownies, cakes and pies that we’ve been eating this Holiday Season. If you’re planning a fun party or just making this for someone special, this is bound to be a hit!
Barely Adapted from: Well Fed
1 1/2 cups heavy cream
1/2 cup sugar
8 ounces mascarpone cheese, room temperature
1/4 cup Marsala wine
1 1/2 cups espresso or strong coffee
1/4 cup dark rum (Brandy or Frangelico would work here as well)
2 ounces of dark chocolate
unsweetened cocoa powder for dusting tiramisu
Whip the heavy cream until soft peaks form. Add the sugar and whip a little bit longer until the sugar is thoroughly integrated. Scoop out about a cup or so of the whipped cream and set aside to use later to top the finished tiramisu.
In a separate bowl, whisk the mascarpone and Marsala together until smooth and creamy. Gently fold a third of the whipped cream into the mascarpone and Marsala mixture to lighten. Fold in the rest of the whipped cream in to combine.
Using a serrated knife, cut each ladyfinger in half. I also sliced off the little, rounded ends so the ladyfingers fit more easily into the wine glasses.
Stir the espresso or coffee and the brandy together in a small bowl. Dip each ladyfinger half in the coffee-brandy mixture, making sure they aren’t in submerged for more than 4 seconds, otherwise they may dissolve into mush. Place two laydfinger halves into the bottom of the wine glass. Spoon over some of the mascarpone-cream to cover and then using a microplane, grate over some of the dark chocolate. Top with two more layers of coffee soaked ladyfingers, mascarpone-cream and grated chocolate. Cover each glass with plastic wrap and refrigerate for at least 3 hours or overnight.