While dwelling in an apartment in the center of Torino my freshman year of high school, I got into the habit of going out every weekend to get a tiramisu for dessert. There were two restaurants that I could walk to from my place to get the one type of tiramisu I craved daily: tiramisu in a cup. It was my favorite dessert (I do not currently have a favorite dessert). However, tiramisu assembled as a cake was always infinitely worse. I would choose many other dishes over tiramisu in cake form! It just goes to show that presentation is key.

 

When I returned from my year overseas, I developed this recipe in honor of my “saturday night tiramisu”. It’s just like I remember it..

*Note: This recipe is dedicated to all gustai (people of taste) that prefer tiramisu in a cup to tiramisu in cake form.

Torino Tiramisu 

Level: Easy          Time: 20 minutes           Serves: 6

3 egg Yolks

¼ cup Heavy Cream

½ cup Sugar

1 tsp. Marsala

½ cup Mascarpone

9 tbsp. Espresso (regular coffee can be used too)

3 tbsp. Kahlua

50 g Lady Fingers

 

Whisk the egg yolks and sugar in a heat-proof bowl set over a pot of boiling water for a few minutes, until cream is formed and sugar is slightly dissolved. Whisk in marsala, continue to beat for a minute or so, and then take off heat. Let sit to cool.

 

In an electric mixer fitted with a whisk attachment, whip the cream until stiff peaks form.

In a larger bowl, fold the mascarpone into the egg yolk cream.

Fold in the whipped cream.

In a small bowl, mix the kahlua and espresso together.

To Assemble: Crack 1 & 1/2 lady fingers into a small cup.

 

Pour coffee mixture over lady fingers until submerged.

Pipe the cream on top.

Dust with cocoa powder.

Buon Appetito! Now go visit the fair city of Torino!