Fabio Viviani's Pandoro Tiramisu
- 4 eggs, separated
- 2 (8-ounce) containers mascarpone
- 4 oz. sugar, divided
- Pinch of salt
- 1 1/4 cups brewed espresso, cooled
- 1/4 cup Marsala wine
- 3 each Pandoro, cut into medium size sticks
- 3 tbsp unsweetened cocoa powder
- 1/3 cup grated dark chocolate, to garnish
Mix the egg yolks with 2 ounces sugar until creamy. Using a wooden spoon, take out all lumps in the mascarpone in a large bowl. Then, mix the mascarpone with the egg mixture and mix until well combined.
In a separate bowl, mix the egg whites, salt, and the remaining sugar, until fluffy and hold their shape. Incorporate into the mascarpone mixture.
Mix together Marsala and espresso. Dip Pandoro fingers briefly in the mixture, making sure to not leave them inside for too long. Lay them flat into a 7 by 11 pyrex tray. Once the first layer has been laid out, spread mascarpone mixture on top. Dust with half of the cocoa powder. Repeat the same process again with remaining Pandoro, cream, and cocoa.
Garnish the top with grated chocolate, wrap with plastic, and set in the fridge for 3 hours for flavors to set.