Tiramisu Trifle With Zabaglione Filling

READY IN: 5hrs 8mins




  • Prepare Zabaglione by placing egg yolks in top of a double boiler.
  • Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
  • Place water in bottom of double boiler and bring to a boil over high heat.
  • Reduce heat to lower and place top of double boiler over simmering water.
  • Gradually beat 1/4 cup marsala into egg yolk mixture.
  • Beat 1 minute.
  • Gradually beat in remaining marsala and 1/4 cup white wine.
  • Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
  • Beat constantly, scraping sides and bottom of pan frequently.
  • DONOT over cook custard!
  • Immediately remove from heat and whisk custard briefly.
  • Cover and refrigerate Zabaglione until well chilled.
  • Beat cream with 2 TB sugar in large bowl until soft peaks form.
  • Gently fold in mascarpone cheese, then Zabaglione.
  • Refrigerate at least 3 hours or until well chilled.
  • Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
  • Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
  • Generously brush ladyfingers with the espresso mixture.
  • Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
  • Sprinkle with 1/4 of grated chocolate.
  • Repeat these layers 3 more times.
  • Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
  • Cover and refrigerate at least 30 minutes.