• 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 CoffeeAdd
  • 1/2 cup brandy or Marsala
  • 1 tablespoon vanilla
  • 2 7oz packages Alessi Savoiardi (Lady Fingers)Add
  • 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 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.