Savoiardi (ladyfingers) bicuits(about 20-22, depend on the dish size)
1cup(240 ml) espresso coffee
unsweetened cacao powder(as needed)
For the cream
9oz(250 g) mascarpone cheese
For the syrup
¾cup(150 gr) sugar(divided in half)
⅓cup(80 ml) water(divided in half)
Place half of the sugar on a small saucepan, add half of water and put over medium heat. Simmer for a few minutes, long enough to allow the sugar to dissolve and form a light syrup (read note 1).
Place egg yolks onto a bowl and beat for a minute at medium speed.
Rise the speed to maximum and pour slowly the syrup, keep mixing until you’ll achieve a soft and fluffy cream.
Add marsala and mix to incorporate (read note 2).
Add mascarpone cheese to the bowl and combine very well with the yolk mixture. Cover the cream and storage in the fridge while continuing with the recipe.
Make another syrup with the remaining sugar and water and add it slowly to eggs whites while beating them at high speed for 3 or 4 minutes or until stiff peaks forms (read note 3)
Add egg whites to the bowl with the mascarpone cream and carefully mix them until combined.
Spread one or two tablespoons of the cream on the bottom of a 6.5″ x 9″ (17x23cm) casserole dish.
One by one, dip lightly the savoiardi (ladyfingers) biscuits into the coffee and make a first layer arranging them side by side.
Add half of the cream and spread it evenly to cover very well the surface, push a little to allow the cream to fill the gaps between the savoiardi.
Using a sifter, sprinkle with cocoa powder (read note 4).
Repeat the layer with savoiardi cookies and add the remaining mascarpone cream on top, spreading in a single and even layer.
Wrap the dish tightly with cling film to prevent the dessert from absorbing odors. Place in the refrigerator overnight.
Before serving dust with cocoa powder.
The syrup will be ready when white and small bubbles start to form. If you have a kitchen thermometer it should read about 250°F (121°C), so don’t exceed this temperature or the syrup will starts to caramelize.
Make this Italian tiramisu kids friendly by replacing expresso coffee with hot cocoa and leaving out marsala liquor.
You will get at it when the the egg whites will not move if you turn the bowl over.
In this step you can also add some nuts like pistachios, walnuts, etc. Or you can also add chocolate chips!
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