Aged Espresso Balsamic Tiramisu

Posted on May 12, 2012 by Tommye Solem


Our Espresso Balsamic Vinegar adds amazing flavor to this Tiramisu! 

5 large egg yolks
2/3 cup + 2 tablespoons sugar
16 oz. Mascarpone, softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Espresso Balsamic Vinegar
1/3 cup ground chocolate

Whisk 1/3 cup sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes. In a large bowl, whip the Mascarpone and 1/3 cup sugar with the heavy cream until soft peaks form. Gently fold the egg yolk mixture into the Mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum, and espresso balsamic until the sugar dissolves. Working with 1 lady finger at a time, dipping a total of 8 lady fingers 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 lady fingers and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours. Serves 12. (recipe by Rachel Bradley-Gomez, Veronica Foods Company)

Posted in Desserts



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