Steve's Tiramisu

Name: Steve's Tiramisu
Prep time: 40 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 3 large eggs; 1/3 cup sugar; 1 cup espresso; 2 tablespoons marsala wine; 1/2 teaspoon vanilla extract; 8 ounces mascarpone cheese; 1/8 cup cocoa; 24 ladyfingers; 8 ounces whipping cream

Submitted by Steve-0 2

"My own tiramusu, born from many experiments gone wrong with a bunch of online recipes. Guaranteed to please!!!"

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Ready In:: 40mins
Ingredients:: 9
Serves:: 8

ingredients

3 large eggs
¹⁄₃ cup sugar
1 cup espresso
2 tablespoons marsala wine
¹⁄₂ teaspoon vanilla extract
8 ounces mascarpone cheese
¹⁄₈ cup cocoa
24 ladyfingers
8 ounces whipping cream

directions

Most of this recipe comes from the one on the side of the Belgioso mascarpone container ( the brand at stores around here), but with some changes. This recipe isn't an easy one - the most difficult part is properly saturating the ladyfingers without making them soggy - don't be upset if your first try doesn't come out so well.
In large bowl, combine 3 egg yolks, 1 tbs espresso, sugar, vanilla, and marsala wine. Beat ~3 minutes, and finally add mascarpone and beat 3-5 minutes more. Mixture should be slightly firm, and very tasty :). Add more sugar to suit your taste, I prefer 1/3 cup, some people like 1/2 cup.
In a separate bowl, add whipping cream & a pinch of sugar, whip until stiff peaks form.
Fold whipping cream into mascarpone mixture - should end up being fluffy but stiff.
Now, you need to layer the ladyfingers & mascarpone in a pan - I use a 8x8 glass pan, works perfect.
Here's the difficult part - your first layer should be ladyfingers soaked in espresso. I say soaked, but make sure they are not soggy. To soak the ladyfingers, I work with 1/2 a ladyfinger at a time, dipping each side for a split second, just enough to barely cover the top or bottom. If you soak it too much, just sqeeze the excess out like a sponge. If you don't get enough, use your fingers to drip some coffee on the ladyfinger, and sort of massage it inches Lay down 12 ladyfinger halves in the pan, and spread a layer of mascarpone mixure on top. Sprinkle cocoa on top of each layer.
Repeat for the next 3 layers.
Chill for at least 2 hours before serving.
Enjoy!