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This oh so yummy mascarpone custard with coffee soaked ladyfinger cookies. Even though I am part Italian and love Italian food, I never had tiramisu until I was an adult. I know, what the heck man.
My favorite part is definitely the zabaione. That stuff is legendary. You can even mix it up and make it with Prosecco or sweet white wine instead of the marsala. I could eat that custard on it’s own for sure.
Make sure to let it rest in that fridge for at least 6 hours! Rough I know. It’ll taste sooo much better.
Tiramisu
Ingredients
Zabaione
- 6 egg yolks
- 1 cup sugar
- 1 ¼ cup mascarpone
- 1 ¾ heavy whipping cream
- ¼ cup marsala
Tiramisu
- 3-4 dozen ladyfingers or 1 7-ounce bag
- 1 cup strong coffee
- 2 tbsp rum or coffee liquor
- Cocoa powder for dusting
Instructions
- Create / start a double boiler.
- Take bowl from double boiler, whisk egg yolks and sugar till pale.
- Place on simmering double boiler pot.
- Slowly add in marsala and whisk constantly.
- Cook 10 minutes or until thickened up and bubbling for about 1 or 2 minutes.
- Let zabaione cool.
- In a mixer beat heavy cream until stiff peaks.
- Add mascarpone to egg yolk mixture. Place in fridge.
- Fold whipped cream into yolk mixture right before assembly.
- Mix liquor and coffee in a bowl.
- Lightly dip ladyfingers in coffee liquid. Line bottom of the pan with ladyfingers, breaking some if needed to fully cover.
- Layer half the zabaione on top the cookies.
- Add another layer of ladyfingers. Then the rest of the cream.
- Sift cocoa on top.
- Let sit in fridge overnight or at least 6 hours.
