Espresso Balsamic Tiramisu

  • 5 large egg yolks
  • 2/3 cup + 2 Tbs. granulated sugar
  • 16 oz. mascarpone - softened
  • 1 cup heavy whipping cream
  • 1/4 cup sweet Marsala wine
  • 3/4 cup strong brewed coffee or espresso
  • 24 lady fingers
  • 3 tablespoons rum
  • 3 tablespoons Bella Nonnas Espresso Balsamic Vinegar
  • 1/3 cup ground chocolate

Cooking Instructions:
  • Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.
  • Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.
  • Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.
  • Set aside and allow to cool for 10 minutes.

  • In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.
  • Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.
  • Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

  • 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 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
  • Sprinkle with ground chocolate.
  • Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top.
  • Cover the tiramisu with plastic and refrigerate at least 6 hours.

Cooking Time: 5-10 min, refrigerate 6 hours
Servings: 12