Everyone should have a great tiramisu recipe in their repertoire.
You just should!
This one is altered from the back of the ladyfingers I bought.
They are Alessi Savoiardi Cookies (I found them at Cub Foods) and it was a-mazing!
It takes a little time, but the nice thing is that it tastes best the next day, so it's a great make-ahead dessert.
And let's face it, it looks pretty darn impressive!
Maybe you want to make it for Mother's Day?
Tiramisu
zabaglione cream
5 egg yolks
1/4 c sugar
1/2 c espresso
In the top of a double boiler, beat eggs and sugar together until it is pale yellow in color.
Gradually add espresso and beat continuously.
Scrape bottom and sides occasionally and cook 6-10 minutes or until soft mounds can be formed.
Remove from heat, cover with plastic wrap making sure to touch top of cream with the wrap to avoid a skin from forming.
1 c whipping cream
4 T sugar
1 lb mascarpone cheese (I substituted with 16 oz cream cheese + 1/2 c whipping cream + 5 T sour cream)
1 recipe of zabaglione (above)
3 c espresso or other strong brew coffee
1 T vanilla
1 14oz pkg of Savoiardi cookies (ladyfingers)
3 T cocoa powder
Whip cream with 2 T of sugar until soft peaks form.
Fold in mascarpone (or equivalent) and zabaglione and mix until well blended.
Cover and chill for 1 hour.
In a small bowl, mix espresso 2T sugar, and vanilla.
Arrange 16 cookies on bottom of a 9x13 pan. (i had to break a few to fill in spots)
Carefully spoon coffee mixture over each cookie so they are well saturated, but not falling apart. (about 2 T)
Spoon 1/3 of the cream mixture over the cookies.
Sprinkle with cocoa powder until covered. (works great through a sifter)
Repeat layers 2 more times, ending with cocoa.
Cover and refrigerate at least 5 hours, but best overnight so that the cookies can soften and absorb all that yumminess!
