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.
- 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)
- 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.
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!
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.
MAKE THIS RECIPE! DOUBLE BATCH! Made double batch of the Zabaglione Cream and am I glad it did! This is a FABULOUS recipe! I used Armanac and a slash of Frangelico in the wicked strong espresso we pressed (Italian roast beans) - brushed it onto the lady fingers rather than dipping. Had enough custard leftover to do a small single layer pan (4 x 6) - which we are nibbling on tonight after making yesterday. OMG so good! Made a part of my post periodontal mooshy foods recovery program (surgey in 2 days). This will do very nicely. Additionally, the 9 x 13 pan means there will be plenty for DH and friends who will come by later in the week. MAKE THIS RECIPE - it is GLORIOUS in balance of taste and texture. TY for posting this one Grace Lynn. It is a real keeper. FTR - brushing the lady finger 2 or 3 times with a soft brush dipped in espresso is plenty - I found 4 swipes ended up making them a bit too soft the next day (but they taste awesome in their espresso boozy mooshiness!)