Basic Tiramisu with Zabaglione recipe

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This Tiramisu recipe uses a zabaglione (a cream made with egg yolks and sugar), Mascarpone cheese, heavy cream and Marsala or brandy. The ladyfingers are dipped in the brandy or Marsala (whichever is used) instead of Espresso coffee.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 6 


For the Zabaglione
3 Tbsp sugar
3 egg yolks
1/3 cup Marsala wine or brandy

For the Mascarpone cream mixture
8 ounces Mascarpone cheese
1/3 cup strong Espresso coffee
2 egg whites

1 cup Marsala wine or Brandy
1/2 cup heavy cream
32 ladyfingers
Cocoa powder for topping


To make the zabaglione
In a double boiler or in a mixing bowl over boiling water (in a water bath) add the egg yolks and sugar and beat using a hand or electric mixer until the mixture become foamy  and turns to a pale yellow color.  Add 1/3 cup of the brandy or Marsala wine and whisk gently over simmering water until the mixture begins to thicken. Remove the mixture from heat and set aside to cool. This egg, sugar and alcohol mixture is called a zabaglione.

In another bowl, add the Mascarpone cheese the Espresso coffee. Whip until the cheese mixture forms soft peaks.

In another bowl, add the egg whites and beat until stiff. Fold the egg whites into the zabaglione.

Dip the lady fingers into the remaining brandy or Marsala wine and arrange them, flat side down, on the bottom of a serving dish. Cover the lady fingers layer with half of the Mascarpone mixture, then half the zabaglione, then half the whipped cream.

Repeat the above process to complete one more time to finish the Tiramisu.

Cover with sifted cocoa powder and refrigerate for at least 3 hours before serving.
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