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Giada Valenti Tiramisu

6 egg yolks (organic eggs)
3 tablespoons sugar
1 lb mascarpone cheese
4 cups espresso coffee or very strong coffee, cooled
2 teaspoons of Marsala liquor
2 packages of ladyfingers
cup cacao (unsweetened chocolate powder)
6 dessert dishes

In a large bowl beat egg yolks and sugar until thick.
Add mascarpone cheese and beat until smooth.
Add 1 table spoon of espresso and mix until well combined.
Poor in a shallow dish the espresso and the marsala.
Dip each ladyfinger into the espresso for only a few seconds, otherwise if you soak them
to long they will fall apart.
Place the soaked ladyfinger on the bottom of the dessert dish, breaking them in half if
necessary in order to fit the bottom.
Spread evenly of the mascarpone mixture over the ladyfingers.

Arrange another layer of soaked ladyfingers and top with the

remaining mascarpone.
Cover the tiramisu with plastic wrap and refrigerate for at least 4-5 hours or have it stay
overnight in the fridge.
Before serving, sprinkle with some of the cacao.