We recent made two pans of Tiramisu and a trial pan we made earlier to test. This is the recipe we finally based this dessert. The tiramisu came out perfect after we got the hang of it.
adapted from TIRAMISU: How to Make the Best Classic Original Tiramisu Cake Recipe
for the coffee dip
1 1/2 cups (360 cc) espresso coffee
2 teaspoons sugar
for the zabaglione filling
4 egg yolks ( we used extra large farm eggs)
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira) ( We used 2 T brandy/ 4-5 T Amaretto)( Could also use Vanilla or any flavor extract instead of a liqueur)
1 lb (450 g) mascarpone cheese at room temperature
1 1/2 cup (360 cc) heavy whipping cream
for the base
10 oz (285 g) savoiardi (crisp ladyfinger cookies) (approximately 40)
2 tablespoons bitter cocoa powder ( we used Hershey's cocoa powder)
- preparing the coffee dip
- Prepare a strong espresso coffee, about 11/2 cups (360 cc).
- Dissolve 2 teaspoons of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature.
- preparing the zabaglione filling
- Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar . . .
- and the Marsala wine.
- Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear.
- Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well.
- Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth.
- assembling the cake
- Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container about 13 x9 or 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep).
- Evenly distribute half of the zabaglione cream over the ladyfingers.
- Repeat the step with a second layer of ladyfingers and top with the rest of the cream.
- Sprinkle with the cocoa powder and refrigerate for about 4 hours / overnight.
- Sprinkle with additional cocoa powder before serving. Note: Some recipes say sprinkle cocoa powder when starting to assemble the 2nd layer of cookies.