Italian Espresso Tiramisu

5 large egg yolks
2/3 cup + 2 tablespoons granulated sugar, divided
16 ounces mascarpone, softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons OLIVE & VINE Italian Espresso Balsamic Vinegar
1/3 cup ground chocolate 


Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.


In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the egg yolk mixture in to the mascarpone mixture. 


In a medium bowl, blend the espresso or coffee with the remaining two tablespoons of sugar, rum and Italian Espresso Balsamic Vinegar until the sugar dissolves. 


Working with 1 lady finger at a time, dip a total of 8 cookies into the espresso per layer.  Arrange the lady fingers side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.


Serves 12