Mascarpone Lemon Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 1. 4 large egg yolks 2. 3/4 cup sugar 3. 17 ounces mascarpone cheese, softened to room temperature 4. 1/2 teaspoon vanilla extract 5. 1 1/2 cups heavy cream 6. 2 cups brewed coffee, cooled 7. 1/2 cup Marsala wine 8. 36 Savoiardi cookies (Italian ladyfingers) 9. Zest and juice of 1 large lemon 10. Ground cinnamon

Instructions

1. In a heatproof bowl, whisk together egg yolks and sugar until pale and creamy. Set the bowl over a saucepan of gently simmering water (double boiler) and whisk constantly until the mixture thickens and reaches a consistency similar to mayonnaise, about 8 10 minutes.
2. Remove from heat and whisk in the mascarpone cheese and vanilla extract until fully combined and smooth. Set aside.
3. In another bowl, whip the heavy cream until soft peaks form. Fold half of this into the mascarpone mixture, then gently fold in the remaining whipped cream.
4. Stir the cooled coffee and Marsala wine together in a shallow dish. Dip each Savoiardi cookie quickly into the liquid to just moisten, then arrange a layer at the bottom of a serving dish. Sprinkle with half of the lemon zest.
5. Spread half of the mascarpone mixture over the soaked cookies and evenly spread the remaining layer of cookies on top. Pour the remaining coffee mixture over the second layer of cookies and sprinkle with the rest of the lemon zest.
6. Finish by spreading the rest of the mascarpone mixture over the second layer of cookies and dust with ground cinnamon. Chill for at least 4 hours or overnight.

Chef’s Insight

The key to this dessert is the perfect balance between the zesty lemon and rich mascarpone. Adjust the amount of lemon zest and juice to your preference.

Notes

None