ESPRESSO BALSAMIC TIRAMISU

 

ESPRESSO BALSAMIC TIRAMISU
 
 
Ingredients
  • 5 large egg yolks
  • ⅔ cup + 2 Tbs. granulated sugar
  • 16 oz. mascarpone - softened
  • 1 cup heavy whipping cream
  • ¼ cup sweet Marsala wine
  • ¾ cup strong brewed coffee or espresso
  • 24 lady fingers
  • 3 tablespoons rum
  • 3 tablespoons Sunny Olive Espresso Balsamic
  • ⅓ cup ground chocolate
Instructions
  1. Whisk ⅓ cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl. Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes, or until the temperature of the mixture reaches 150˚. Allow to cool for 10 minutes.
  2. In a large bowl, whip the mascarpone and ⅓ cup of sugar with the heavy cream until soft peaks form. Gently fold in the egg mixture.
  3. Blend in the espresso or coffee with the remaining 2 T of sugar, rum and espresso balsamic until the sugar dissolves.
  4. Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon ⅓ of the mascarpone mixture over the cookies and gently spread to cover.
  5. Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.

sunny olive extra virgin olive oil, aged balsamic vinegar

Subscribe To Our Newsletter And Stay Up To Date

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This