Saturday, June 18, 2011


Coffee lover? Got a sweet tooth? Then you will LOVE this classic Italian desert! Tiramisu, (in Italian: Tiramis├╣), literally means "pick me up". It is a layered desert consists of ladyfingers dipped in strong coffee typically Espresso, layered with a whipped mixture of egg yolks and mascarpone, flavored with liquor, and some cocoa sprinkled between layers. I have made this desert several times using different recipes and my favorite is the one I found on Alessi brand ladyfinger cookies package. It is in a green package. I kept this recipe but sometimes use any brand lady fingers which works just fine. I haven't tried making my own lady fingers. I have been told that they are easy to make. One day, I will try that and will also try making a Tiramisu flavored cake or even a cheesecake.



For making Zabaglione Cream:
5 Large egg yolks
1/4 cup Sugar
1/2 cup Marsala wine (sweet)
2 TBS Sugar

1 cup Whipping cream, chilled
2 TBS Sugar

1 lb Mascarpone cheese

2 cups freshly brewed espresso or 2 cups strong coffee
1/2 cup Brandy or Marsala
1 TBS Vanilla
2 packages Alessi Savoiardi cookies, or any other ladyfinger cookies (I used about 24 fingers)
2 TBS cocoa powder
Chocolate shavings to garnish (optional)

Making Zabaglione Cream: In the top part of a double boiler or a heat proof bowl ( I used my glass bowl), beat eggs and sugar together until the mixture is pale yellow in color.

In the bottom part of the double boiler or a sauce pan, bring water to a boil then reduce heat to simmer.

Place egg yolk mixture over water and gradually add Marsala, beating continuously.

Scrape bottom and sides occasionally and cook 6 to 10 minutes or until soft mounds can be formed.This is your Zabaglione.

Transfer to bowl (if you didn't use a bowl already), cover and refrigerate 30 minutes.

Whip cream with 2 TBS sugar until soft peaks form.

Fold whipped cream in Mascarpone and Zabaglione until well blended. Cover and refrigerate 1 hour.

In a separate bowl, mix espresso, 2 TBS sugar, Brandy and vanilla. Carefully and quickly dip the lady fingers in the coffee mixture one at a time so they are well saturated but not falling apart. Arrange cookies on the bottom of a 9" by 13" pan (or a spring form pan.)

Note: Some just brush the cookies with coffee mixture using a pastry brush or even sppon the coffee carefully over. Try it one cookie and see what works for you. The goal here is to get the coffee flavor into the cookies without them falling apart.

Spoon 1/2 cheese mixture over cookies and sprinkle with 1 TBS cocoa.

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. (Very important part for all the flavors to marry)

Garnish and serve.

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