FOOD aSALT: Tiramisu

Tiramisu

Ingredients Yield: One 13X9 Pan

or 10 individuals

Instructions

In a bowl over a double broiler add the egg yolks, Marsala wine and half of the 200g of sugar.
Whisk for about 10 minutes, or until the mixture become much lighter, thicker, and a ribbon like.
Once you have reached that stage, take the bowl off the heat and whisk for a minute to cool it down.
In a separate bowl whip the marscapone cheese for a few seconds so it becomes smoother and easier to mix.
In a separate bowl add your egg whites. Whip them until they become foamy. Gradually add the rest of your sugar while continuing to whip. Egg whites need to be at a soft peak stage.
Fold your egg and Marsala mixture into the marscapone.
Then fold in you egg whites.
Place the mixture in the fridge for at least an hour.
Brush the lady fingers with the espresso on both sides. Make sure they are fairly well coated, but not soggy.
Scoop your marscapone into a piping bag with a nice tip of your choosing.
Lay down the bottom layer of you lady fingers.
Pipe the mixture into a circle on your bottom lady fingers, but leave a small space before the edge so when you place the next lady finger on it won't ooze over.
Do a quick dusting of cocoa powder on each tiramisu.
Place the next lady finger on top. And do the same thing with the piping.
Do another dusting of cocoa powder.
Do one more layer so that you have a total of three layers of each component.
Place the finished tiramisu in the fridge, so that marscapone sets completely.
Serve anytime after that. Enjoy!