- 2 packages of good mascarpone, 17.6 ounces (Giovanni recommends cheese from Granarolo, Italy)
- 4 eggs separated into two bowls,
- one yolk, one white
- 1 cup sugar
- 6 cups espresso and coffee mix (80/20 mix)
- 1 cup amaretto (less quantity, less dunking if this is for children)
- 1 cup Marsala wine (less quantity, less dunking if this is for children)
- 4 packs lady fingers (approximately 96)
- Cocoa in a fine strainer to dust
- Beat the mascarpone with a spatula until creamy.
- Beat the 4 egg yolks with half a cup sugar until creamy.
- Beat the 4 egg whites with half a cup sugar until stiff. (This may take some time so be patient.)
- Mix all the cheese, yolk mix and white mix together and blend.
- Quickly dunk the ladyfingers in the espresso, then amaretto, and then Marsala.
- Place at the bottom of a 16-inch x 8-inch pan. (Note: ladyfingers can vary depending upon your source. There are very small ones in the market today that will fall apart once you dunk them. By using a squeeze bottle and already laid-out fingers, you can incorporate the same flavors as dunking them.)
- Pour a little of the mix on the ladyfingers to cover, sprinkle with cocoa and then spread another layer of soaked lady fingers on top of this layer.
- Add the mascarpone mix and cocoa.
- Continue with one or two more layers until near the top of the pan.
- Place the pan in the refrigerator to set for two hours.
- After it has set, place the following mascarpone crème filling on top.
For the mascarpone crème filling
2 tablespoons vanilla extract
1 container (8.8 ounces) of mascarpone
4 ounces whole milk ricotta cheese
1 teaspoon almond extract
Half a cup powdered sugar (or more
if you want it sweeter)
Mix all the ingredients together for a whipped appearance and taste. Place in a piping bag and keep cold.
Cut the tiramisu and serve with another sprinkle of cocoa. If the tiramisu is too sloppy, place in the freezer to set, then cut it and serve.