- Mascarpone Cream
- 5 large egg yolks Egg Yolks, room temperature
- ½ cup Caster Sugar
- ⅓ cup Marsala Wine
- ¼ teaspoon Fine Sea Salt
- ½ cup Mascarpone Cheese, room temperature
- ½ cup Whole Milk Ricotta, room temperature
- ¼ cup IcingSugar
- 1 cup Heavy Whipping Cream, cold
- 1 cup Freshly Brewed Strong Espresso, room temperature
- ¼ cup Whole Milk
- ¼ cup Marsala Wine
- 24 ladyfingers Savoiardi (Italian Ladyfingers), divided
- Dark Chocolate, shaved and divided
- 2 Table Cocoa Powder, unsweetened and divided
- Make a zabaglione: In a large heatproof bowl, add the egg yolks, granulated sugar, marsala, and salt. Fit the 9-Speed Hand Mixer with the turbo beater attachments. Set the bowl over a pot of simmering water. Place the beaters into the bowl and turn to speed 5, mixing constantly until the mixture is thickened and reads 180d on a thermometer, about 6-8 minutes. Take care not to overcook the yolks. Turn off the mixer and remove the turbo beaters.
- Remove the bowl from the pot and place the mixture in the refrigerator to cool for 15 minutes.
- While the is zabaglione is cooling, make the mascarpone cream. In a large mixing bowl, add the mascarpone cheese, ricotta, and confectioners sugar. Fit the mixer with the whisk attachment. Turn to speed 4 and whip until the cheese mixture is smooth, about 30 seconds. Stop the mixer and add in the heavy cream. Place the whisk back into the bowl, turn to speed 4 and mix until the mixture starts to thicken, about 30 seconds. Then, then increase to speed 8 and mix until the mixture is smooth, and stiff peaks form, another 30 seconds to 1 minute. Turn off the mixer and set it aside.
- Use a spatula to fold the mascarpone cream into the cooled zabaglione a third at a time until combined and smooth. Take care not to overmix and deflate the mixture. Once mixed, set into the refrigerator and keep cool until ready to assemble the tiramisu.
- Make the soaking liquid: In a medium-sized bowl, add the espresso coffee, milk, and marsala. Stir to combine.
- Assemble the tiramisu. Drop and quickly roll the ladyfingers one-at-a-time in the espresso mixture, about 2-3 seconds. (NOTE: do not allow the ladyfingers to rest in the coffee mixture, or they will become too soggy). Arrange the ladyfingers in a single layer in the bottom of an 8x8x2.5-inch baking pan, breaking or trimming the ladyfingers as needed so they fit to completely cover the bottom of the pan. Spread half of the mascarpone cream in an even layer over the ladyfingers. Sprinkle half of the shaved chocolate over the cream mixture, followed by sifting half of the cocoa powder on top. Repeat the process with the second layer of ladyfingers, mascarpone cream, chocolate, and cocoa powder.
- Place the tiramisu in the fridge for a minimum of 4 hours, or overnight before serving.