Espresso Tiramisu

Espresso Tiramisu

This decadent Tiramisu uses our Espresso Balsamic, bringing even more robust coffee flavor to the traditional Italian dessert.

Products used: Espresso Balsamic Vinegar


5 large Egg yolks
⅔ cup + 2 Tbsp granulated Sugar
16 oz Mascarpone Cheese
1 cup Heavy Cream
¼ cup Marsala Wine
¾ cup strong brewed Coffee or Espresso
24 Lady Finger cakes
3 Tbsp SOOC Espresso Balsamic
⅓ cup ground Chocolate
¼ cup Rum


Whisk ⅓ cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl. Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes, or until the temperature of the mixture reaches 150˚. Allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and ⅓ cup of sugar with the heavy cream until soft peaks form. Gently fold in the egg mixture.

Blend in the espresso or coffee with the remaining 2 Tbsp of sugar, rum, and SOOC Espresso Balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies 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 ⅓ of the mascarpone mixture over the cookies and gently spread to cover.

Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.