Kona Coffee Tiramisu

7 egg yolks
½ cup sugar
⅓ cup sweet marsala
8 oz. mascarpone, softened to room temperature
1 cup heavy cream
1 ½ cup Kona coffee, brewed and chilled
48 ladyfingers
unsweetened cocoa powder

Put a glass mixing bowl in the fridge until cold to the touch.

In a separate heatproof bowl, cream together egg yolks and sugar then set over a pot of simmering water. Add marsala and continue to whisk until the mixture is thick and has doubled in volume. Remove from heat. Stir in the mascarpone until completely blended.

In the chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In small cups pipe the mascarpone cream on the bottom. Then quickly dip each ladyfinger in the chilled coffee and place the dipped lady fingers on top of the cream. Repeat with a second layer of dipped ladyfingers and more mascarpone cream. Sprinkle top with desired amount of cocoa powder. Refrigerate for 2 hours before serving.

Recipe By:

Alice Petrzyenko, Kona Coffee Recipe Contest Winner: College Culinary Sweet – 1st Place

Prep + Cook Time:

2 hrs 50 mins

Serving Size:

48 ladyfingers