Easy Tiramisu Recipe: This Zabaglione With Sweetened Mascarpone Recipe Is the Real Thing by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Desserts
10 months ago
Easy Tiramisu Recipe: This Zabaglione With Sweetened Mascarpone Recipe Is the Real Thing

Light, airy and fragrant zabaglione mixed with mascarpone and fresh whipped cream, then dusted with dark cocoa all settled on a bed of ladyfingers softened by liqueur-spiked espresso. This easy tiramisu recipe is the real Italian version of tiramisu.

Prep Time: 25 minutes
Cook Time: 5 hours to chill

You'll need: 

  • 2 cups fresh-brewed espresso or 3 tablespoons  instant espresso powder in 2 cups water
  • 1/2 cup plus 1 tablespoon sugar, divided 
  • 3 tablespoons coffee liqueur 
  • 4 large egg yolks 
  • 1/3 cup dry Marsala wine 
  • 1 pound mascarpone
  • 1 cup chilled heavy cream 
  • 36 crisp Italian ladyfingers
  • unsweetened cocoa powder, for dusting

Here's how to make it: 

  1. Brew espresso or combine water with espresso powder. Add 1 tablespoon of the sugar and coffee liqueur. Stir to in a small bowl until sugar has dissolved. Set aside.
  2. In a large stainless steel bowl, beat egg yolks, Marsala, and 1/2 cup sugar to combine. Set the bowl over a saucepan of barely simmering water. Using a balloon whisk or handheld electric mixer, beat until tripled in volume, about 5-8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
  3. In a separate chilled bowl, beat the heavy cream until it holds a stiff peak. Gently, but thoroughly, fold in the mascarpone mixture.
  4. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13x9-inch baking pan with ladyfingers in three rows, trimming edges to fit if necessary. 
  5. Spread half of mascarpone filling on top of the ladyfingers. Dip remaining ladyfingers in the coffee mixture and layer in the pan between the egg cream mixture until you reach the top. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 5 hours. 
  6. Allow tiramisu to stand at room temperature 30 minutes before serving. Dust with additional cocoa just before serving.

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Elisa A. Schmitz 30Seconds
I absolutely love tiramisu, Chef Gigi Gaggero ! Thank you for this delicious recipe!

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