Tiramisu
- Prep Time: 45 minutes
- Total Time: 6 hours and 45 minutes
- Yield: 12 servings
Ingredients
- • • Zabaglione • • •
- 5 egg yolks
- 1/4 cup sugar
- 1/2 cup Marsala or brandy
- • • Tiramisu • • •
- 1 cup whipping cream, chilled
- 4 tablespoons sugar
- 1 pound Mascarpone Cheese (or two 8 oz. cream cheese combined with ½ cup whipping cream and 5 Tbsp sour cream)
- 2 cups Freshly brewed Alessi Espresso Coffee
- 1/2 cup brandy or Marsala
- 1 tablespoon vanilla
- 2 7oz packages Alessi Savoiardi (Lady Fingers)
- 3 tablespoons cocoa powder
- Chocolate Curls or edible flowers, garnish (optional)
Zabaglione
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 continuously. Scrape bottoms and sides of pan occasionally and cook 6 – 10 minutes or until soft mounds can be formed. Transfer to a bowl, cover and refrigerate 30 minutes.
Tiramisu
Whip cream with 2 Tbsp. sugar until soft peaks form. Fold in mascarpone and prepared zabaglione and mix until well blended. Cover and refrigerate one hour. In a separate bowl, mix espresso, 2 Tbsp sugar, Brandy and vanilla. Arrange 16 cookies on the bottom of a 9” x 13” pan. Carefully spoon about 1 Tbsp of the coffee mixture over each cookie so they are well saturated but not falling apart. Spoon 1/3 cheese mixture over cookies and sprinkle with 1 Tbsp cocoa. Repeat two more times ending with cocoa. Cover and refrigerate at least 5 hours or overnight so that cookies soften as they absorb moisture. Garnish and serve.