Doc Bear's Favorite Tiramisu

An elegant Italian dessert featuring ladyfingers soaked in espresso and rum, layered with a rich mascarpone cream mixture. This sophisticated dessert requires candy thermometer precision and proper chilling time.

Ingredients

  • 4 Tbsp sugar
  • 0.5 Cup water
  • 4 each egg yolks
  • 3 Tbsp sweet Marsala wine
  • 4 oz cream cheese
  • 6 oz mascarpone cheese
  • 8 oz heavy whipping cream
  • 2 Cups espresso
  • 1 oz dark rum
  • 2 Tbsp sugar
  • 24 each French-style ladyfingers
  • 2 Tbsp powdered sweetened cocoa mix
  • 2 Tbsp grated semi-sweet chocolate

Instructions

  1. For the Cream Mixture:
  2. Cook sugar and water together until it reaches a temperature of between 234° and 240°F on a candy thermometer.
  3. In an electric mixer, prepare egg mixture by whipping the egg yolks on high speed until pale yellow and thick, and then slowly pour in the sugar syrup while mixing on high until the mixture is light and fluffy.
  4. With mixer on medium speed, add cream cheese and whip until smooth.
  5. Add mascarpone and 1 Tbsp of the Marsala.
  6. Mix until incorporated.
  7. Fold in whipped cream. Refrigerate.
  8. For the Espresso Mixture:
  9. Combine espresso, 2 Tbsp Marsala, dark rum and sugar.
  10. Heat to 140 degrees F. then let it cool completely.
  11. To assemble:
  12. Dip ladyfingers in espresso mixture.
  13. Place one layer of dipped ladyfingers on bottom of a baking dish.
  14. Top with one layer of cream mixture.
  15. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture.
  16. Sift cocoa over top.
  17. Refrigerate for 2 hours before serving.
  18. Sprinkle with grated chocolate.