Name: Decadent Espresso-Infused Tiramisu
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Ingredients: 24 pieces Ladyfingers (savoiardi); 1.5 cups Strong espresso, cooled; 2 tbsp Marsala wine or dark rum (optional); 500 g Mascarpone cheese; 6 whole Egg yolks; 0.75 cups Granulated sugar; 1 cups Heavy cream; 2 tbsp Unsweetened cocoa powder

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Ladyfingers (savoiardi)	24 pieces	9	0g	1g	0g
Strong espresso, cooled	1.5 cups	0	0g	0g	0g
Marsala wine or dark rum (optional)	2 tbsp	5	0g	0g	0g
Mascarpone cheese	500 g	225	4g	1g	23g
Egg yolks	6 whole	35	2g	0g	3g
Granulated sugar	0.75 cups	58	0g	15g	0g
Heavy cream	1 cups	81	1g	1g	9g
Unsweetened cocoa powder	2 tbsp	3	0g	1g	0g

Directions

Step 1
Prepare the espresso and let it cool completely. Stir in Marsala wine or rum if using.
Step 2
Make the Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk egg yolks and sugar until pale and thick, about 5-7 minutes. Remove from heat and let cool slightly.
Step 3
Gently fold the mascarpone cheese into the egg yolk mixture until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture until fully combined.
Step 4
Assemble Tiramisu: Quickly dip ladyfingers into the cooled espresso mixture (do not over-soak) and arrange a single layer in the bottom of a 9x13 inch baking dish.
Step 5
Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Step 6
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
Step 7
Just before serving, dust generously with unsweetened cocoa powder.