Best-Ever Tiramisu
The traditional Italian dessert that is loved by many. Coffee soaked lady finger biscuits are layered with a mixture of mascarpone cheese and zabaglione.
Ingredients
Serves: 12
- 5 egg yolks
- 4 tablespoons caster sugar
- 125ml Marsala wine
- 250ml double cream, chilled
- 2 tablespoons caster sugar
- 450g mascarpone cheese
- 475ml strong brewed coffee, room temperature
- 2 tablespoons caster sugar
- 125ml brandy
- 1 tablespoon vanilla extract
- 48 lady finger biscuits (savoiardi)
- 3 tablespoons unsweetened cocoa powder
Method
Prep:20min ›
Cook:10min ›
Extra time:6hr30min chilling ›
Ready in:7hr
- To make zabaglione: In the top of a double boiler, beat yolks and 4 tablespoons sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
- Whip double cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
- In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 lady fingers in the bottom of a 23x33cm or similar sized dish.
- Spoon about 1 tablespoon of coffee mixture over each biscuit. Lady fingers should be soaked, but not soggy. Spoon one-third of the cheese mixture over the lady fingers and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.
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Reviews & ratings
Average global rating:
(42)
Reviews in English (38)
my italian mom in law used to make her tiramisu at christmas and easter and i never got her recipe,, this however is just as wonderful,, a true treat... will always use this now for our special occasions,,, - 06 Dec 2015
Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE - 28 Mar 2004 (Review from Allrecipes US | Canada)
This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good. - 02 Feb 2001 (Review from Allrecipes US | Canada)