Bellissimo Tiramisu

This decidedly grown-up dessert, or its non-alcoholic version is delectable served with shots of espresso. For best results, use good-quality mascarpone cheese to ensure the dessert keeps its shape.

MAKES: 6 to 8 servings

PREP TIME: 40 minutes

COOKING TIME: about 6 minutes

CHILLING TIME: at least 4 hours, 20 minutes

INGREDIENTS:

• 4 large egg yolks
• ½ cup granulated sugar
• ⅓ cup water
• 1 carton (1 lb/500 g) mascarpone cheese, at room temperature
• ½ cup whipping cream (35%)
• 1 tsp vanilla extract
• 1 ½ cups hot brewed black coffee
• 1 Tbsp instant espresso powder
• ¼ cup Marsala (see sidebar)
• ¼ cup dark rum
• 24 ladyfinger cookies
• ½ cup grated or finely chopped bittersweet or dark chocolate
• 2 Tbsp unsweetened cocoa powder for dusting

INSTRUCTIONS:

1. Put a medium bowl in the freezer to chill. In a large bowl and using an electric mixer, beat the egg yolks until pale.
2. 2. In a small, heavy saucepan, combine the sugar and water. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture, without stirring, until the candy thermometer registers 240°F, about 6 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
3. With the mixer running on mediumhigh speed, gradually pour the hot sugar mixture into the beaten yolks. When all the syrup has been added, increase the speed to high. Beat until the mixture has doubled in volume and is cool to the touch, about 5 minutes. Set aside.
4. In a large bowl and using a rubber spatula, cream the mascarpone until smooth, about 1 minute.
5. Remove the chilled bowl from the freezer. Add the cream and vanilla and, using an electric mixer, beat until stiff peaks form.
6. Fold a small amount of the mascarpone into the egg yolk mixture. Fold all the egg yolk mixture back into the mascarpone. Fold in the whipped cream. Set aside in the fridge until ready to use.
7. In a medium bowl, stir together the coffee and instant espresso powder until the powder has dissolved. Stir in the Marsala and rum. Pour the coffee mixture into a shallow dish and let cool to room temperature, about 20 minutes.
8. To assemble the tiramisu, spoon 3 or 4 tablespoonfuls of the mascarpone mixture over the base of a 9-inch square glass baking dish or pan. (If using a metal pan, line the base and sides with parchment paper, leaving an overhang of paper on two facing sides to help you remove the tiramisu from the pan.)
9. One at a time, quickly immerse half of the ladyfingers in the coffee mixture, being careful not to soak them (or the dessert will be soggy). Arrange the dipped ladyfingers, side by side, over the mascarpone layer, trimming the cookies, if necessary, to fit the dish. Alternatively, arrange half of the ladyfingers in a single layer over the mascarpone. Brush generously with the coffee mixture.
10. Spoon half of the remaining mascarpone over the ladyfingers. Using an offset spatula, smooth the mixture evenly over the cookies, right to the edges of the dish. Sprinkle generously with half of the grated chocolate.
11. Dip the remaining ladyfingers in the coffee mixture and arrange on top of the mascarpone, trimming to fit. Top the ladyfingers with half of the remaining mascarpone, spreading right to the edges of the dish. mascarpone, spreading right to the edges of the dish.
12. Fit a piping bag with a round tip and spoon the remaining mascarpone mixture into it. Pipe lines or kisses in rows over the tiramisu. Chill the tiramisu in the fridge for at least 4 hours, or preferably overnight.
13. When ready to serve, generously dust the surface of the tiramisu with cocoa powder, then sprinkle with the remaining chocolate.
14. To serve, spoon or cut portions straight from the dish, if using a glass dish. If using a metal pan, use the parchment paper overhang to carefully lift the tiramisu from the pan to a serving plate. Cut into portions to serve.

CHANGE IT UP

• For an alcohol-free tiramisu, omit the Marsala and rum and stir ¼ cup firmly packed dark brown or demerara-style sugar into the hot coffee until dissolved. For individual servings of tiramisu, spoon about 2 tablespoonfuls of the mascarpone mixture into each of 6 to 8 individual dishes. Layer the ladyfingers, mascarpone and chocolate in the dishes, cutting the dipped ladyfingers into thirds or quarters to fit into the dishes. Garnish as for the large tiramisu.

BAKING DAY SECRETS

• Marsala is a dessert wine produced in Sicily. If you can’t find it, substitute brandy, or a coffee, amaretto or Irish cream liqueur.