Servings: 16 slices
Ingredients
Bottom Crust:
- 1.5 cups graham crackers crumbs 180g or about 10 to 12 full graham crackers
- 4 tbsp unsalted butter 56g
Soaked Ladyfingers:
- Ladyfingers enough to cover the pan
- 1/4 cup strong coffee for brushing; at least twice as much if you want to soak the ladyfingers
Mascarpone Cream:
- 3 egg yolks
- 1/3 cup sugar 67g
- 1/4 cup marsala wine 60g
- 1 1/4 cups heavy cream 300g
- 1/2 cup powdered sugar 65g
- 2 tsp vanilla extract optional
- 1 1/4 cups mascarpone cheese 300g
- 2 cups cream cheese 460g or two 8 oz bricks, room temperature
Finish:
- Cocoa powder for dusting
Instructions
Crust & Ladyfinger Prep:
- Arrange ladyfingers. Trim and arrange ladyfingers in a springform pan, then transfer them to a plate to save the layout for later.Ladyfingers
- Prepare the crust. Melt butter, crush graham crackers, and mix them together. Press the mixture firmly into the pan to create an even crust.4 tbsp unsalted butter, 1.5 cups graham crackers crumbs
- Chill. Refrigerate or freeze the pan while making the filling.
Tiramisu Cream:
- Cook yolks and marsala. In a heatproof bowl, whisk together the egg yolks, sugar, and marsala wine. Place the bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl). Whisk continuously. The mixture will turn pale and airy soon, then after a couple of minutes it'll thicken. It should reach 160°F (71°C) for food safety. Once thickened, turn off the heat but continue whisking for another minute or so. Then, pour the mixture into a separate bowl set it in cold water to cool. Avoid scraping the bottom to prevent burnt bits from mixing in, and strain if necessary.3 egg yolks, 1/4 cup marsala wine, 1/3 cup sugar
- Whip mascarpone and cream. In a cold bowl, whip heavy cream, powdered sugar, and vanilla until doubled in volume. Add mascarpone and whip until firm peaks form.1 1/4 cups heavy cream, 1/2 cup powdered sugar, 2 tsp vanilla extract, 1 1/4 cups mascarpone cheese
- Whip cream cheese and yolks. Beat room temperature cream cheese until smooth, then add cooled yolk mixture and combine.2 cups cream cheese
- Combine. Add the mascarpone mixture into the cream cheese mixture and whip on low until combined. Scrape down the sides to incorporate everything. Taste and add more powdered sugar if necessary. Refrigerate until needed.
Combine:
- First layer. Spread half the mascarpone cream over the chilled crust.
- Add Ladyfingers. Dip or brush ladyfingers with coffee and place them on top of the cream.1/4 cup strong coffee
- Final layer. Spread the remaining mascarpone cream evenly over the ladyfingers.
- Refrigerate. Cover and refrigerate for at least 6 hours, ideally overnight.
- Dust and serve. Dust with cocoa powder right before serving.Cocoa powder
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