Total Time
1hr
Prep 30 mins
Cook 30 mins

I have made many different Tiramisus, this one is one of the best and very authentic. The recipe actually came from the package of Alessi Savoiardi Cookies.

Ingredients Nutrition

Directions

  1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
  2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
  3. Place egg yolk mixture over water and gradually add Marsala, beating continously.
  4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
  5. Transfer to bowl, cover and refrigerate 30 minutes.
  6. Whip cream with 2 Tbsp.
  7. sugar until soft peaks form.
  8. Fold in Mascarpone and Zabaglione and mix until well blended.
  9. Cover and refrigerate 1 hour.
  10. In a separate bowl, mix espresso, 2 Tbsp.
  11. sugar, Brandy and vanilla.
  12. Arrange cookies on the bottom of a 9" by 13" pan.
  13. Carefully spoon about 1 Tbsp.
  14. of the coffee mixture over each cookie so they are well saturated but not falling apart.
  15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
  16. cocoa.
  17. Repeat one more time ending with cocoa.
  18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
  19. Garnish and serve.

Reviews

(9)
Most Helpful

Very nice tiramisu. This was my first time trying one at home. I had no idea there was marsala in the custard but it was perfect in there. The sabayon came out beautifully and I liked the fact the eggs were cooked as opposed to so many recipes that use them raw. I didn't have any brandy (or alcohol besides marsala) so I upped the coffee appropriately and used a shot of rum extract. May not have been the best substitution but I really liked that there was not an over-powering alcohol taste. I gave this a 4 because there really wasn't enough custard for me. I think there should be a fairly thick layer. The ladyfingers were just moist but not a gooey soggy mess. I did the best I could with the custard made and then added a generous layer of whipped cream on top. Taste was perfect, even my non-tiramisu eating family members gobbled this one up. Technique was great too. I would just double the custard, or half the ladyfingers and put it in a smaller pan. Personal preference. Great recipe. Thank you!

AQueen August 18, 2011

I wanted a recipe that did not include raw eggs, so I tried this. I was GREAT! I used only marsala, no brandy. Otherwise I followed the recipe to the letter except for the lady fingers. I used the soft kind of lady fingers from the bakery rather than the hard cookies called for in the recipe, but it turned out fine. I skipped the refrigeration of the marscapone/zablagione mixture because I was afraid that the chilling would make it too stiff to spread on the soft cookies. I'm glad I did that, because it would have totally destroyed the layering and just mixed the cookies in with the cream stuff. So, if you don't want to wait, just skip that 1 hour refrigeration step - it will work out just fine.

Cook In Southwest August 11, 2016

WOW! What a great recipe! Tiramisu is one of my favorite desserts. I don't like dry Tiramisu. This one was really moist. I loved how all the flavors came together. I made a few changes: added 100 % cocoa powder, i used Marsala for the Zabaglione, but instead of the Marsala used in the coffee mixtures, i used Kahlúa 1/2 cup, and covered final layer with chopped good quality dark chocolate. I also dipped the ladyfingers in the coffee mixture, instead of spooning it. Will make this over and over.. For special ocasons. My concience will not allow me to do it too often! Strongly recommend it.

MoniEtel February 22, 2014

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