The Best Ways to Make Tiramisu (Classic, Chocolate & Mango)

Por Tasty · 30 min

Ingredientes

Modo de preparo

1. Simmer 2 inches of water in a saucepan over medium heat. Set a heatproof bowl over it. Beat the egg yolks and sugar on medium speed for about 4 minutes until thick and pale yellow.
2. Slowly drizzle in 1/4 cup of the Marsala while beating on low for about 2 minutes.
3. Set the bowl over the simmering water and beat on low for 5 to 8 minutes, until thickened, glossy and about 150°F (65°C). Remove from heat and cool to 115°F (46°C), about 5 minutes.
4. Beat the mascarpone into the cooled yolk mixture on low for about 3 minutes until smooth. Let it cool to room temperature, about 10 minutes.
5. Beat the cold cream and vanilla bean paste in a chilled bowl on medium until stiff peaks form, 3 to 5 minutes. Fold 2 1/2 cups of the whipped cream into the mascarpone mixture until smooth. Refrigerate the remaining 1 1/2 cups of cream.
6. Mix the espresso with the remaining 1/2 cup Marsala. Dip each ladyfinger for 2 seconds per side. Arrange 2 rows of 8 in the bottom of a 9-inch square springform pan. Spread one-third of the filling over them. Repeat for 3 layers total, then smooth the top.
7. Cover loosely and refrigerate for at least 8 and up to 12 hours.
8. Remove the springform ring and base. Pipe the reserved whipped cream in dollops across the top, working row by row from the top left corner until covered.
9. Grate the chocolate bar finely over the top, then dust with espresso powder through a fine strainer.
10. Cut into even squares with a sharp knife, wiping the blade between cuts. Serve.

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