| Level: | Intermediate |
| Total: | 8 hr 36 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 6 min |
| Yield: | 12 servings |
Ingredients
- 6 ounces container mascarpone cheese
- 2/3 cup whipping cream
- 1/2 cup sugar
- Chocolate Zabaglione, recipe follows
- 2 1/2 cups espresso coffee, warmed
- 24 crisp ladyfinger cookies (recommended: Savoiardi)
- Unsweetened cocoa powder, for garnish
- Dark chocolate shavings, for garnish
- 2 tablespoons whipping cream, or heavy cream
- 1/4 cup semisweet chocolate chips
- 4 large egg yolks
- 1/3 cup sugar
- 1/4 cup dry Marsala
- Pinch salt
Instructions
- Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 344 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 0 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 117 mg |
| Sodium | 183 mg |
Reviews
Turned out really good. Even the kids loved it. Any suggestions on a substituting marsala for something non-alcoholic to make it more kid friendly?
Not so much chocolate flavored. More like the typical mediocre restaurant tiramisu; tastes like whipped cream and soggy cake. Maybe that’s why it has so many good reviews. People aren’t used to authentic tiramisu.
The best tiramisu I’ve ever made and it’s very addictive!
Some adjustment to have it less sweet: Added more dark chocolate, use only 1/4 cup of sugar for zabaglione. Omitted sugar for the whipped cream but slightly sweetened the espresso. It still quite sweet as the store-bought savoiardi is already very sweet by itself.
Thanks to the tips in the comments: use room temperature eggs and mascarpone. No issue in whisking/folding. Zablagione was hand-whisked and thickened in just 4 mins.
If the savoiardi is too soggy, try to use using a shallow plate to pour coffee little by little. The shallower the liquid, the lesser it gets absorbed.
Just made this for the third time and it has been a showstopper every time! I didn’t alter the recipe at all, except that it does require 32 ladyfingers not 24 like the ingredients indicate. Just quickly dip the cookies, don’t soak and everything will turn out perfectly. This is really an easy recipe for the incredible response that I’ve had from guests. Make at least a day ahead of time for best results. Enjoy!
Much better second time around! Made this again with a few tweaks. For the zabaglione, I left out the choc chips this time, used 1/3c marsala. I whisked for about 5min on heat and 10min off while bowl was in an ice/water bath. Whisked cream before adding to egg mixture and chilled overnight. For custard, I added mascarpone to whipped cream/sugar and folded in zabaglione (used most of it). Then chilled for 2hrs. Espresso was a bit stronger this time around and left out the additional 1/3c sugar and added 2 tsp vanilla extract as before. The coffee flavor came through perfectly (no coffee taste with first attempt) and I am not a coffee drinker but it is delicious! I used an 8×8 dish, about 32 cookies. Left off additional cookie layer on top. Used 1 1/2c espresso with about 1/4c remaining. Layered cookies, custard, then added cocoa powder on top and repeated twice. Grated semi-sweet chocolate on top layer. This is the Tiramisu I love!
I didn’t realize how different from the traditional tiramisu this recipe. The zabaglione was very sweet and rich by itself and I used 1/2 dark chocolate and 1/2 bittersweet. I cooled both the melted chocolate and cream mixture and the whipped egg mixture before mixing the two together. I had to whip the zabaglione for about 10 minutes before it was thick enough. I had the opposite problem with my ladyfingers as they were not soft enough probably because I did just “dip” them in espresso. If you dip them, there’s no way you’d need more than 2/3 cup of espresso. The other reason the ladyfingers did not soften like you’d expect was that there wasn’t enough filling even after mixing the zabaglione with the mascarpone and whipped cream (and I used all 8oz of mascarpone. I also let it sit overnight so the flavors could incorporate better. Next time, I think I’m going to try Ina’s tiramisu recipe despite the raw eggs and see if it’s closer to the traditional flavors.
Just cant seem to get the mascarpone to blend well with the whipped cream! Anyone have a suggestion? I made my own chiffon cake…in 2 rounds and split them..so good! Cant imagine using store bought cookies for such an incredible dessert! I would just like a smoother filling and topping. Thanks
Came out as one of the best desserts I’ve ever made!
Changes to recipe given: Used dark chocolate, chocolate chips for not only melting with the cream, which gave a richer flavor, but also chopped them as “shavings” for the topping.
Also, my grocery didn’t have lady fingers so I used Vanilla Wafers.
Everyone at the party I took it to raved about it!
Changes to recipe given: Used dark chocolate, chocolate chips for not only melting with the cream, which gave a richer flavor, but also chopped them as “shavings” for the topping.
Also, my grocery didn’t have lady fingers so I used Vanilla Wafers.
Everyone at the party I took it to raved about it!
If you are having trouble with the lady fingers falling apart of being to soggy you are probably soaking them. Just dip them. This is a fantastic tiramisu. better than both of my Italian grandmothers recipes
This was so good and rich with just the right amount of expresso flavor. It is easy to make but does take several steps, so plan ahead. I can’t imagine that anyone would have trouble with the ladyfingers becoming too soggy unless they used soft ones and soaked them for way too long. For those of you having difficulty finding crunchy ladyfingers,I found them at World Market. Also, I made only three layers total as called for and it was perfect, don’t know why people think it needed another layer.