Tiramisu

From The Pioneer Woman's website - Due to a broken laptop, I lost my step-by-step photos :( 

My name is Vickii and I am a dessert-aholic! If any of you just thought "no sh*t Sherlock", you should be ashamed for even thinking in such language! I think I hide it well. 
Anyway, even a dessert-aholic (it's an actual condition, look it up) like me has some sweet things that they don't like. For example:

o       I HATE Turkish Delight. I don't understand how people can like it AT ALL!

o       Anything liquorish or Aniseed flavoured is a no-no - apart from Sambuca and that's only because I like shots and now that I can no longer drink Tequila (a long story featuring ATL and Patron), it's the only shot I can drink. But Sambuca is not a dessert so it doesn't count.

o       I'm also not the biggest fan of Panna cotta. In my opinion it needs to make up its mind whether it is a mousse or a jelly - how can I possibly like a dessert that is so indecisive?

o       And finally, Tiramisu. I'm not sure why. Maybe it's the coffee overload, the odd I-can't-quite-put-my-finger-on-what-it-is alcohol ... I don't know, I'm just not a follower (Twitter speak)…

… UNTIL my new-ish Sardinian flatmate made a creamy, delicately flavoured, light yet satisfying dessert one Saturday evening - wow! It was Tiramisu. I made a U-Turn then and there on my opinion of it. It was a bit liquidy so you had to spoon tablespoons of left over liquid once you dished a piece. She said it was a mistake but I love it liquidy – it was perfect!

She’s promised to teach me how to make it - although she insists on fixing the mistake so there isn't too much liquid, which I'm not too happy about, but beggars can't be choosers aye? But until then - when I will share the recipe, I promise - I decided to try The Pioneer Woman's Tiramisu recipe. The Pioneer Woman; Ree, is by the way, my new cookery crush. I'm sort of cheating on Nigella with her - although Nigella is my one true food love! Check out Ree’s recipe index - she has some amazing food on there!

I did omit the alcohol though as I realised that's what I like the least about Tiramisu. Although I would like to try it with Amaretto as I love Amaretto! This made a lovely Tiramisu! Not as great as Alessia's (my housemate), in my opinion, but better than all the others I have ever tasted.

Ingredients

5 whole Egg Yolks

¼ cups Plus 4 Tablespoons Sugar, Divided

¾ cups Marsala Wine, Divided

1 cup Whipping or Double Cream

1 pound Mascarpone Cheese, Softened (room Temperature)

1-½ cup Brewed Espresso Or VERY Strong Coffee

1 Tablespoon Vanilla

1-½ packs of Lady/Sponge Fingers – or as many as it takes to line your dish and layer it twice more.

Cocoa Powder, For Dusting

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. (A poor man’s double boiler!)

2 - Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until pale yellow in colour. Place the mixing bowl on the saucepan with the simmering water.

3 - Add 1/2 cup Marsala wine gradually, whisking constantly as you do. Cook over the simmering water, scraping the sides and bottom occasionally for 5 minutes. Cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.

4 - Place mascarpone cheese in a bowl and stir until smooth.

5 - In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar. Whip until soft peaks form.

6 - To the bowl of whipped cream, add the softened mascarpone cheese and the chilled zabaglione (the egg yolk mixture). Fold mixture gently.

7 - Cover with plastic wrap and refrigerate for 1 to 2 hours.

8 - Measure 1 ½ cups brewed espresso or VERY strong coffee. Add remaining ¼ cup Marsala and 1 tablespoon vanilla.

9 - Arrange the ladyfingers in a single layer in a 9 x 13 pan.

10 - Spoon 1/2 to 1 tablespoon of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll be fine).

11 - Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer.

12 - Sprinkle a thin layer of cocoa powder. Repeat the process two more times.

13 - 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.

Note: tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.