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  • All Year
  • 6 hours
  • Serves 12

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Espresso Balsamic Vinegar

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Espresso Tiramisu

Tiramisu using Espresso Balsamic

Ingredients

  • 5 large egg yolks
  • 2/3 c + 2 T granulated sugar
  • 16 oz mascarpone cheese
  • 1 c heavy cream
  • 1/4 c Marsala wine
  • 3/4 c strong brewed coffee or espresso
  • 24 lady finger cakes
  • 3 T Espresso Balsamic
  • 1/3 c ground chocolate
  • 1/4 c rum

Directions

  • 1. Whisk 1/3 cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl. Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes, or until the temperature of the mixture reaches 150˚. Allow to cool for 10 minutes.
  • 2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold in the egg mixture.
  • 3. Blend in the espresso or coffee with the remaining 2 T of sugar, rum and espresso balsamic until the sugar dissolves.
  • 4. Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
  • 5. Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.

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Espresso Tiramisu

  • All Year
  • 6 hours
  • Serves 12

Tiramisu using Espresso Balsamic

Ingredients

  • 5 large egg yolks
  • 2/3 c + 2 T granulated sugar
  • 16 oz mascarpone cheese
  • 1 c heavy cream
  • 1/4 c Marsala wine
  • 3/4 c strong brewed coffee or espresso
  • 24 lady finger cakes
  • 3 T Espresso Balsamic
  • 1/3 c ground chocolate
  • 1/4 c rum

Directions

  • 1. Whisk 1/3 cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl. Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes, or until the temperature of the mixture reaches 150˚. Allow to cool for 10 minutes.
  • 2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold in the egg mixture.
  • 3. Blend in the espresso or coffee with the remaining 2 T of sugar, rum and espresso balsamic until the sugar dissolves.
  • 4. Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.
  • 5. Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.