Hi Guys! I’m back with another tiramisu recipe, but this time, it’s the real deal! I am obsessed with tiramisu and all things Italian. I am constantly dreaming up my Italian getaway that will include an overdose of pizzas, pastas, gelatos, tiramisu, cannolis and I can just keep going on and on. My mom and I keep dreaming up of a Tuscan adventure. We really need to make that happen. Movies like ‘Under the Tuscan Sun’ and ‘Letters to Juliet’ definitely increase my wanderlust! If you haven’t seen these movies already, you need to correct that this weekend! You just might book your tickets to Italy before the movie is even over!
Ok…Back to the tiramisu though.
I wanted to make individual portions to make them look a little fancy. I took these over for a family get together and they were a major success. We wiped them off in record time. You could however make them in one large pan. That would increase the number of servings you get out of the same recipe. If making into a pan, topping the tiramisu with some whipped cream never hurt, will only make it luscious!
This recipe calls for making an Italian custard called Zabaione. Zabaione is a versatile dessert in Italy, sometimes also used as a beverage. It is made with egg yolks, sugar, and a sweet wine (which is optional). The dessert version is a light custard, whipped to incorporate a large amount of air. There could be some concern about lightly cooked egg yolks in the custard. However, it is tempered over a double boiler for between 5-8 minutes, cooking the egg yolks. Make sure to use pasteurized eggs, similar to what i spoke about in the Lemon Curd post. The Zabaione is folded with mascarpone cheese to add to the lusciousness. A lot of recipes add whipped cream to this custard, but I want to keep this traditionally Italian. I did not have Marsala wine, but if you have some feel free to add it to the custard. That’s how the Italians do it!
Make this for your next family or friends get together. Its also a perfect dessert for a party, since it isn’t very heavy.
- 1 box savoiardi/ lady finger cookies
- 1 cup very strong brewed coffee
- 1/4 cup granulated sugar, divided
- 2 large egg yolks
- 1/2 pound (about 1 1/4 – 1 1/2 cup) mascarpone cheese
- 2 tablespoons unsweetened cocoa powder
- Chocolate shavings
- In a shallow bowl, pour coffee. Set aside. You could also use one heaping tablespoon of instant espresso powder in one cup of warm water.
- Bring 2-inches of water to simmer in a small saucepan.
- In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer or a whisk to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5-8 minutes.
- Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
- Mix together cocoa powder and some of the chocolate shavings. Reserve some chocolate shavings for topping at the end.
- Now, set yourself up for assembly. You’ll have your lady finger cookies, coffee, mascarpone mixture, cocoa-chocolate shavings mixture.
- Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan or individual serving cups.
- Top the soaked cookies with half of the mascarpone mixture and spread evenly. Sprinkle some of the cocoa-chocolate mixture.
- Top the mascarpone mixture with another layer of coffee soaked cookies. This time the coffee soaked cookies should be placed perpendicular to the direction the first layer was placed. Top the cookies with the remaining mascarpone. Dust liberally with cocoa-chocolate mixture and the reserved chocolate shavings
- Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.
Loosely Adapted from Joy The Baker