Recipe by Grace Lynn
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.
Top Review by AQueen
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!
- 5 large egg yolks, from large grade eggs
- 1⁄4 cup sugar
- 1⁄2 cup marsala
- 1 cup whipping cream, chilled
- 4 tablespoons sugar
- 1 lb mascarpone cheese
- 2 cups freshly brewed espresso or 2 cups strong coffee
- 1⁄2 cup brandy or 1⁄2 cup marsala
- 1 tablespoon vanilla
- 2 (14 ounce) packagesalessi Savoiardi cookies
- 2 tablespoons cocoa powder
- chocolate curls or fresh edible flower (to garnish) (optional)
Directions See How It's Made
- Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
- In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
- Place egg yolk mixture over water and gradually add Marsala, beating continously.
- Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
- Transfer to bowl, cover and refrigerate 30 minutes.
- Whip cream with 2 Tbsp.
- sugar until soft peaks form.
- Fold in Mascarpone and Zabaglione and mix until well blended.
- Cover and refrigerate 1 hour.
- In a separate bowl, mix espresso, 2 Tbsp.
- sugar, Brandy and vanilla.
- Arrange cookies on the bottom of a 9" by 13" pan.
- Carefully spoon about 1 Tbsp.
- of the coffee mixture over each cookie so they are well saturated but not falling apart.
- Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
- Repeat one more time ending with cocoa.
- Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
- Garnish and serve.