Zabaglione Tiramisu Recipe

Zabaglione (Cooked Egg Custard):

1. Heat 1-inch of water in a large saucepan over medium heat until simmering. In a metal (or heat-proof glass) mixing bowl, combine the egg yolks, sugar, and ¼ cup of the dry marsala, and set it atop the saucepan. 

2. Using a whisk or a hand mixer on low speed, whisk the mixture constantly for about 5 to 7 minutes until it has turned a pale yellow color and nearly tripled in volume. Remove from heat and transfer the mixture to the refrigerator briefly to cool while you continue on with Steps 3 and 4.

Mascarpone Mixture:

1. Whisk the mascarpone mixture. Combine the mascarpone, vanilla extract, and sea salt in a large mixing bowl. Use a mixer to beat the mixture on medium speed for about 1 minute or until smooth. Transfer mascarpone mixture to a clean bowl and set aside.

2. Whip the cream. Add the heavy cream to the same large mixing bowl and beat using a mixer on medium-high speed until stiff peaks form.

3. Combine the filling. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.

4. Make the espresso mixture by stirring together the espresso and the remaining ¼ cup of marsala in a small bowl.

To Assemble Tiramisu:

1. One at a time, dip the ladyfingers very quickly into the espresso so that both sides are coated, then arrange the ladyfingers in an even layer covering the bottom of a 9×13-inch baking dish.

2. Once the layer is complete, use a spoon or an offset spatula to spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.

3. Refrigerate the tiramisù for at least 4 to 6 hours or until chilled.

4. Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve, and enjoy!