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Ristorante Arrivederci's Tiramisu

10 servings

• Enough whole eggs to equal 1/2 cup
• 2 cups sugar
• 2 cups mascarpone cheese
• 1 tablespoon vanilla
• 3 cups heavy cream
• 1 cup espresso coffee
• 1/2 cup marsala wine
• 48 ladyfingers
• Cocoa powder, for dusting

 

Place eggs and sugar in top of a double boiler over simmering water and beat with an electric mixer for 5 minutes, until thickened. Remove from heat and cool for several minutes. In a separate bowl, combine mascarpone cheese, vanilla and heavy cream. Beat until fluffy. Combine egg-sugar mixture with mascarpone mixture; whisk well to make a whipped cream consistency. In a bowl, combine espresso and marsala.

Spread some of the mascarpone mixture into a 9-by-13-inch baking dish to cover bottom. Dip 24 ladyfingers one at a time in coffee mixture and place side by side covering bottom of dish. Cover with more mascarpone. Dip remaining ladyfingers in coffee and cover with remaining mascarpone. Level surface and sprinkle with cocoa. Cover; chill overnight.

(From Ristorante Arrivederci)

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