Recipe adapted from Melissa Roberts & Maggie Ruggiero
- 2 cups boiling-hot water
- 3 tablespoons instant-espresso or coffee crystals
- 1/2 cup plus 1 tablespoon sugar, divided
- 3 tablespoons coffee liquor (e.g. Godiva)
- 1 tablespoon dark rum (e.g. Myer’s)
- 4 large egg yolks
- 1/3 cup dry Marsala wine
- 1 pound mascarpone (2 1/2 cups or two small containers)
- 1 cup chilled heavy cream
- 36 savoiardi (crisp Italian ladyfingers; do not use the soft ones!)
- Cocoa powder for dusting
- Stir together water, espresso powder, 1 tablespoon sugar, and rum + chocolate liquor in a shallow bowl until sugar has dissolved, then cool. Set aside.
- 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. Set aside.
- 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, fill 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. I usually do an extra layer, it depends on your dish!
- Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
- Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.