Aunt Enza’s Tiramisu

Why choose between coffee and dessert when you can have BOTH with this decadent, make-ahead Italian classic.

I made this dreamy tiramisu recipe for my Supper Club years ago, and recently made it again for a dinner party.

It was even better than I remembered! And since my previous post was from 2010 and the photo was pretty “meh”, I decided to give it a makeover.

This time around, it took me forever (with a toddler in tow!) to find ladyfingers, but the results were oh so worth it.

And what’s not to love about something that’ll satisfy both your sweet tooth and give you a caffeine fix?

The marsala wine adds such nice richness to this silky smooth dessert – I definitely recommend including it in the recipe.

The friends that we had over absolutely loved this dish. It was a great way to end a delicious meal. My mother-in-law even saw me post a sneek peek of it on Instagram while I was making it and demanded asked my husband to bring some over to her house the next day.

I have a feeling this is going to happen more often now that she’s getting a bit more internet savvy. Food blogger family perks, eh?

This time around, I wanted to dust the top with cocoa powder. I don’t have one of those teeny tiny sifters, so I realized that a tea ball did the job perfectly!

I’ll definitely be using that trick again!

This tiramisu holds up beautifully in the fridge for several days… if it lasts that long!!

Aunt Enza’s Tiramisu

• Yield: 6 Servings 1x

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Description

Why choose between coffee and dessert when you can have BOTH with this decadent, make-ahead Italian classic.

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Ingredients

• 1 cup unsweetened espresso coffee (around 8–10 shots of espresso)
• 3 eggs
• 1/3 cup sugar
• 1 1/2 cup mascarpone
• 2 tablespoons Marsala (optional)
• 4 oz. soft ladyfingers
• unsweetened cocoa or bittersweet chocolate for garnish

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Instructions

1. Prepare the espresso and cool completely. Separate the eggs, discarding the white from 1 of them. Beat 2 egg whites with 1 tablespoon sugar until it forms soft peaks. In another bowl, beat 3 egg yolks with the remaining sugar until thick and pale yellow. Add the mascarpone and Marsala to the egg yolk mixture and blend until well combined. Lightly fold the egg whites into the mascarpone mixture.
2. Dip ladyfingers, one at a time, in espresso coffee and line the bottom of a 2 quart bowl or serving dish with about 1/3 of the cookies. Cover with about 1/3 of the mascarpone mixture. Continue building the tiramisù making 3 layers of cookies topped with 3 layers of mascarpone mixture. Dust the finished tiramisù with unsweetened cocoa or chop up some bittersweet chocolate and use it to spell out AUGURI on top. Refrigerate at least two hours.

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Notes

Recipe from Epicurious December 1996

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