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1
In a saucepan, bring some water to a boil, then reduce heat to a simmer | Find a mixing bowl that will fit over the top of the pan, but not sink all the way in.
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2
(Do-it-yourself double boiler!)
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3
Put 5 egg yolks into the mixing bowl | Add 1/4 cup sugar and whisk for 3 minutes until yolks start to turn a pale yellow | Place the mixing bowl on the saucepan with the simmering water | Slowly add 1/2 cup Marsala Cooking Wine and whisking constantly as you add.
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4
Cook over the simmering water, use a rubber spatula to scrape and fold mixture in the bowl | Cook until thick for about 5 minutes | Cover with plastic wrap and refrigerate until cool about 30-40 mins.
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5
In the Meantime | Place mascarpone cheese in a bowl and stir until smooth | Next put your mixing bowl in the Freezer for 15 minutes, this will help tremendously to form your Whip Cream quickly | Add Heavy Whipping Cream and remaining 4 tablespoons sugar | Whip on High for 3 minutes until soft peaks form.
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6
Add to the bowl of whipped cream, the softened mascarpone cheese and the chilled egg yolk mixture | Fold mixture together gently | Cover with plastic wrap and refrigerate for 1 to 2 hours.
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7
Add to a small bowl | Brewed espresso, remaining Marsala Cooking Wine, Pure Vanilla Extract and Rum | Arrange the ladyfingers in a single layer in a 9 x 13 pan.
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8
Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine)
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9
Plop 1/3 of the mascarpone mixture on top and spread it into a layer.
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10
Next, sprinkle a thin layer of Cocoa powder.
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11
Repeat the process two more times.
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12
Cover and refrigerate for a few hours before serving | This allows for more moisture to soften the cookies and the whole mixture to meld together | To serve, spoon out helpings onto individual plates.
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13
Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
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14
Bon Appetit :)
