Trenda Leigh's Tiramisu recipe

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This Tiramisu recipe is by Trenda Leigh from the January 1991 issue of Southern Living magazine. It uses a zabaglione, mascarpone cheese, Espresso coffee and brandy. It also uses whipping cream together with cocoa powder and chocolate shavings to garnish the cake.
Preparation time: 30 minutes, Cooking time: 15 minutes, Serves: 12 


For the zabaglione
6 large egg yolks
1 ¼ cup sugar

For the mascarpone cream
1 cup mascarpone cheese
1 ¾ cups whipping cream

¾ cup Espresso coffee
1 ½ tsp brandy

32 ladyfingers

For garnish
Whipped cream
Cocoa powder
Dark chocolate shavings


To make the zabaglione
A zabaglione is a cream made by beating egg yolks and sugar over a water bath. Sometimes, other ingredients are added to the mixture. To make the zabaglione for this recipe, combine the egg yolks and sugar in the top of a double boiler or in a bowl over a water bath. Beat at medium speed with an electric mixer, until the mixture is thick and pale yellow in color. Bring the water in the double boiler to a boil, reduce the heat to low, and cook the egg yolk mixture 8 to 10 minutes, stirring constantly.

To make the mascarpone cheese cream
Remove the zabaglione from the heat, add the mascarpone cheese and beat until smooth. In another bowl beat the whipping cream until soft peaks form and then gently fold into the cheese mixture.

To make the coffee mixture
Combine the Espresso coffee and brandy in a bowl and mix.

Tiramisu assembly
Dip half of the ladyfingers in the coffee mixture, one at a time, and then lay them on the bottom of a serving bowl, one next to the other. Pour in half of the mascarpone cream and smooth using a spatula.

Repeat the above procedure with the remaining ladyfingers and mascarpone cream.

Garnish with whipped cream, cocoa powder and / or dark chocolate shavings and refrigerate for at least 6 hours (preferably overnight).
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