I love Italian food, every plate has a fresh, light and easy to cook feel to it. But I have to say that I truly love Tiramisu, which is an Italian inspired dessert or at least it’s a dessert you would find in any Italian restaurant. Tiramisu is a layer dessert, consisting of alternating layers of coffee-soaked ladyfingers and a sweet mixture of mascarpone cheese, egg yolks and sugar. Some liquor is also used, like for example Marsala Wine, Brandy, Amaretto or a Coffee liquor of your choice. Finally a sprinkle of cocoa powder can be added to every layer or just to top the dessert. Sounds super yummy already! The best part is that I have a recipe for you and some pictures of the one I made.

I also used an amazing vanilla extract from a local vendor. Mannix Vanilla, it’s a premium vanilla and family owned business. Love the smell of this vanilla. You can find them in Winter Park Farmers Market in Florida! or you can go online and shop there too. Great quality indeed.


Now for the recipe!

Cream Filling:

2 cups milk
3/4 cup sugar
1/4 cup all purpose flour
6 large egg yolks
1/4 cup Marsala (or rum of choice)
2 teaspoons pure vanilla extract (Mannix Vanilla)
1/4 cup unsalted butter (cut into small pieces)
8 ounces (1 cup) mascarpone cheese, room temperature
28-32  ladyfingers
Coffee Soaking Syrup:
1 1/2 cups strong brewed coffee or espresso

1/3 cup sugar
1/4 cup Marsala (or rum of choice)
Cocoa Powder

Cream: Put 1 3/4 cups milk and 1/2 cup sugar in a medium sized saucepan. Place over medium heat, and bring this mixture just to boiling, stirring occasionally. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup milk, 1/4 cup sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. 
Transfer this mixture into a clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to stir for another minute or two or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until thick and cold, at least two hours.
Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the cold custard into the mascarpone until smooth. 
Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala (rum). Taste and add more sugar if you like. 
To Assemble: Line a 9 x 13″  pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.  
Note: I skipped the step of putting the plastic wrap at this early stage of the dessert, instead I covered my 9×13″ glass pan with a plastic wrap once the dessert was layered and ready for the fridge. You can try both and pick your favorite.  
Have ready the ladyfingers, coffee mixture, and cream filling.
Working with one ladyfinger at a time, dip 7-8 ladyfingers in the coffee mixture and place them, side by side, in a single layer onto the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping another 7-8 ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight. 
To Serve: Remove the plastic wrap from the top of the Tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder and/or grated chocolate over the top of the Tiramisu and decorate. Or see my note above and decide whether to completely cover with plastic wrap or just the top of the dish.
Makes 8 – 10 servings. Preparation time 30 minutes. Refrigerate for about 6 hrs. or overnight.
Recipe from Joy of Baking.Com, but with some changes.