From the EFK recipe collection
- Prep
- 25 min
- Cook
- 0 min
- Total
- 265 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Combine the cooled espresso with the Marsala, if using, in a shallow dish.
- Beat the heavy cream to soft peaks. In a separate bowl, beat the mascarpone, sugar and vanilla just until smooth. Fold the whipped cream into the mascarpone mixture in two additions.
- Quickly dip each ladyfinger into the coffee mixture; do not soak them until soft. Arrange a tight layer in an 8-inch square dish.
- Spread half of the mascarpone cream over the ladyfingers. Add a second layer of dipped ladyfingers and finish with the remaining mascarpone cream.
- Cover and refrigerate at least 4 hours, preferably overnight. Dust generously with cocoa just before serving and add grated dark chocolate if desired.
Equipment
Electric hand mixer or stand mixer; 2 mixing bowls; shallow dish; rubber spatula; 8-inch square serving dish; fine-mesh sieve
Food safety & storage
This EFK recovery version intentionally uses no raw egg. Keep mascarpone, cream and finished tiramisù refrigerated at 40°F or below. Marsala is optional and remains uncooked. Refrigerate leftovers promptly.
View this recipe on the original EFK website ↗