Tiramisu

Gourmet Magazine

Espresso Syrup
  • 1/3 cup water
  • 1/2 cup sugar
  • 2/3 cup espresso, strong brewed
  • 1/4 cup domestic brandy, optional
Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool. Add coffee and optional brandy.

 
Mascarpone Filling
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 teaspoons sugar
  • 1 pound mascarpone cheese, room temperature
  • 1/2 pound savoiardi
  • cocoa powder
Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

 
Assembly
Place a layer of the savoiardi in the bottom of a shallow 2-quart baking dish. Sprinkle with half of the syrup. Spread with half of the filling. Repeat with the remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on the surface.
 

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