Tiramisu Tart

Espresso, mascarpone, tart. Yes please. I sent my husband to our local Italian market for Savoiardi Lady Fingers and mascarpone, he came back successful for both. After reviewing those that had already baked this tart, I decided to go with Dorie’s regular sweet tart dough. The tiramisu filling for this tart uses eggs that will not be cooked. Since I was sharing this tart with older folks I pasteurized my eggs. Bring water and eggs up to 140 degrees and keep the eggs at that temperature for 3 minutes. The egg whites get whipped with sugar until thick and marshmallowy. The egg yolks also get whipped with sugar, then the eggs are incorporated with the mascarpone. The lady fingers are soaked in espresso and rum then layed out in the tart and covered with the filling. The whole tart needs to chill for at least 3 hours. Before serving I grated some chocolate over the top. The reviews were grand and my husband declared that it was the best tiramisu dessert he had ever eaten. Good thing I have enough ingredients to make this again which I will do. To see what others made head over to Tuesdays with Dorie.

7 Comments Add yours

  1. Cakelaw says:

    Glad that you enjoyed it. My tiramisu loving friend liked it, I just thought it was OK – maybe because of my adventures in making it. Your tart looks lovely.

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  2. This really was something special wasn’t it?

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  3. Summer says:

    It looks impressive and delicious. Just the thing for company. Yum!

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  4. Yours looks beautiful! Thanks so much for including how to pasteurize the eggs…I didn’t know how to do that. I skipped this one since it used raw eggs.

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  5. lovielou says:

    Beautiful! Thanks for sharing the idea of pasteurizing the eggs.

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  6. Zosia says:

    Yes, please! Thank you for the pasteurization instructions – I had no idea that could be done at home.

    Like

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