From the kitchen of Stephanie Knewasser
Make a batch of ladyfinger cookies.
Put an inch of water in a pot.
Heat on low.
In a large heatproof bowl:
4 egg YOLKS
1/2 c sugar
Place bowl on pot of water.
The water should be hot enough to steam glass, but below a simmer.
Whisk until mixture becomes pale yellow and thickens, about 10 minutes.
Cool.
In a stand mixer, with whisk attachment:
1 2/3 c whipping cream
Beat to soft peaks.
Combine:
8 oz container mascarpone cheese
3 Tbsp marsala wine
Add to whipped cream.
Add yolk mixture.
Make a cup of black coffee.
Arrange 9 jelly jars in front of you.
Break the ladyfingers in half (so they fit in jar).
Quickly immerse the broken ladyfinger in the coffee.
It should be wet but not falling apart.
Place one broken ladyfinger in each jar.
Put a scoop of cream mixture in each jar.
Repeat layering ladyfingers and cream.
Each jar should have 2 full ladyfingers = 4 broken ladyfingers.
Cream layer on top.
Cover & refrigerate until ready to serve.
Just before serving, top with a light dusting of cocoa powder.
This recipe perfectly fills 9 jelly jars to the top.
NOTES
- This isn’t the American brick style tiramisu, but a soft velvety version that we learned to make in Rome, Italy. Serve in individual glasses I use jelly jars.
- Once I added too much cocoa to the top and it was awful; I coughed on the powder. Go light.
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