
How To Make Zabaglione Tiramisu
This decadent tiramisu dessert makes a little tweak to the classic recipe. Made with cooked egg custard and whipped cream instead of raw eggs! Delizioso!
Serves:
Ingredients
- 1½cupsheavy cream
- 1½cupsespresso,or very strong coffee
- 36-42crisp Italian ladyfingers,(14 oz package)
- unsweetened cocoa powder
For Zabaglione (Cooked Egg Custard):
- 8large egg yolks
- ⅔cupgranulated sugar
- ½cupdry marsala,divided
For Mascarpone Mixture:
- 1lbmascarpone cheese
- 1tspvanilla extract
- ¼tspfine sea salt
Instructions
Zabaglione (Cooked Egg Custard):
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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.
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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:
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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.
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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.
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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.
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Make the espresso mixture by stirring together the espresso and the remaining ¼ cup of marsala in a small bowl.
To Assemble Tiramisu:
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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.
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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.
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Refrigerate the tiramisù for at least 4 to 6 hours or until chilled.
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Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve, and enjoy!
Recipe Notes
Leftovers can be covered and refrigerated for up to 3 days.
Nutrition
- Calories: 441.43kcal
- Fat: 30.02g
- Saturated Fat: 16.25g
- Monounsaturated Fat: 9.00g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 34.63g
- Fiber: 0.33g
- Sugar: 13.29g
- Protein: 8.19g
- Cholesterol: 278.23mg
- Sodium: 256.40mg
- Calcium: 87.63mg
- Potassium: 163.32mg
- Iron: 1.70mg
- Vitamin A: 358.91µg
- Vitamin C: 0.24mg
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