calc3 egg yolks
calc3 tbsp of superfine (caster) sugar
calc1 1/3 cups of vin santo, Marsala or brandy
calc ¼ cup (330 ml) of Medaglia D'Oro Caffe Espresso Coffee
calc8 oz (250 g) of mascarpone cheese, room temperature
calc 1/3 cup (125 ml) of cream
calc1 egg white
calc4 oz (125 g) of savoiardi or ladyfingers (sponge fingers)
calc info

recipe image



Make a zabaglione by beating the egg yolks and sugar on the top of a double boiler until ivory coloured. Add 1/3 cup (80ml) of liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool.

Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg whites into the zabaglione. Dip the ladyfingers into the remaining liquor and arrange in a single layer in the bottom of a 9-inch (23cm) bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layer finishing with cream. Refrigerate for several hours before serving.

COOK'S TIP: Tiramisu "pick me up" is a modern version of a dessert first Created in Siena, where it was called Zuppa del Duca (the Duke's Soup).

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