Zutaten für Tiramisu Italiano
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup Marsala wine
- 16 ounces mascarpone cheese
- 1 cup heavy cream
- Brewed Espresso
- Dark Chocolate
- 1 tablespoon dark rum (optional)
- Vanilla Extract
- Ladyfingers
- Cocoa Powder
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Zubereitung von Tiramisu Italiano
- In a heatproof bowl set over a pan of simmering water (double boiler), whisk together egg yolks and sugar until pale and thick (about 5-7 minutes). Do not let the bottom of the bowl touch the water.
- Gradually whisk in 1/4 cup of the Marsala wine, continuing to whisk until the mixture is thick and has doubled in volume.
- Remove from heat and stir in the mascarpone cheese until completely smooth and blended.
- In a separate chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- In a small saucepan, combine the espresso, chopped chocolate, rum (if using), and vanilla extract. Heat gently, stirring until the chocolate is melted and smooth.
- Remove from heat and let cool completely (about 15 minutes). Stir in the remaining 2 tablespoons of Marsala wine.
- Quickly dip each ladyfinger into the cooled espresso mixture, ensuring they are just moistened (not soggy). Arrange a single layer in the bottom of a 9x13 inch glass baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat layers with the remaining dipped ladyfingers and mascarpone cream.
- Dust the top with cocoa powder or shaved chocolate.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
120g
Fat
59g
Carbs
19g