- Prepare the espresso coffee and mix it with the Port wine in a large plate.
- In a large glass bowl, whisk the sugar and the eggs yolks until they form an even mix.
- Bring a large bowl to boil, on top of it without touching the water, place the glass bowl. Whisk the egg mix firmly for a couple of minutes until well mixed and kind of warm.
- Continue whisking and at the same time start to add the cream. Whisk for around 10 minutes until it's foamy and dense, it should reach "point de spatule" (it cover one side with the mix and then place the spatule lengthwise, when drawing a line with your finger, the mix should stay steady).
- Once the mix is ready, place it on top a larger bowl filled with ice cubes and water -inverse bain-marie- until it cools down.
- Add the Mascarpone cheese and mix well with a wooden spoon.
- In a 22.5x20 cm (9x8") Pyrex baking dish, place the first layer of ladyfinger which have been soaked in the coffee. It's important to do this quickly so that the ladyfingers don't get destroyed in the liquid. You need to have a balance, they need to be moist but not too soggy.
- Once you have the first ladyfingers layers, place a layer of the Mascarpone mix on top. Do it carefully so as not to break the ladyfingers. What I normally do is to use two plastic spatulas. With the large one, I place a portion of the cheese mix, and with the other one I spread it without putting to much pressure (you want to spread the surface of the cheese so that you don't remove any part of the ladyfingers).
- Repeat the process two more times. You will end with a Tiramisu that has three layers of ladyfingers/ cheese. The last Mascarpone mix should be on the top.
- Sprinkle cocoa powder using a small strainer to help you distribute it evenly (placing some of the cocoa powder on the strainer slightly moving along the whole surface while gently tapping with the index from your other hand).
- Put it in the fridge and let it rest for a couple of hours before serving.
- You can serve it with a coffee reduction. Prepare 2 cups of espresso coffee. Put the coffee and 1/2 cup sugar on a sauce pan. Bring it to boil and then reduce the heat to low and simmer for about 10 minutes until it reaches a syrupy consistency. Add 1-2 tablespoons of Port Wine. Mix and serve on the side. Enjoy!
Tiramisu is the most popular Italian dessert in the US, yet most versions don’t do Tiramisu a favor. Follow these directions, along with the right ingredients, and you’ll get the real thing. Enjoy this ladyfingers dipped in espresso and Marcarpone cheese layered dessert.Add to Favourites