Ingredients
Zabaglione
-
6 large egg yolks
-
¼ cup plus 2 tablespoons granulated sugar
-
¼ cup marsala (or other spirit of your choice)
-
⅛ teaspoon fine sea salt
whipped mascarpone
-
Vermont Creamery Mascarpone
8 ounces
-
1 cup heavy cream
-
1 teaspoon vanilla extract
other ingredients
-
1 ½ cup strongly-brewed coffee or espresso
-
¼ cup marsala (or other spirit of your choice)
-
1 (7-ounce) package ladyfingers
-
1-2 tablespoons unsweetened cocoa powder, for dusting
Directions
- To make zabaglione, combine egg yolks, sugar, and ¼ cup of the marsala in large, heat-proof metal bowl. Place bowl over (not in) pan of gently simmering water and whisk mixture constantly until it has turned pale yellow, thickened, and tripled in volume, 5-7 minutes. Carefully remove bowl and place in refrigerator to cool while you make the other components, 10-20 minutes.
- To make whipped mascarpone, combine mascarpone, heavy, cream, and vanilla in bowl of a stand mixer fitted with whip attachment (or use large bowl and hand blender or whisk). Whip on medium-high speed until mixture holds soft peaks, 1-2 minutes.
- Use flexible spatula to stir one-third of whipped mascarpone into cooled zabaglione, then gently fold in remaining mascarpone cream until no streaks remain. Chill until needed.
- In shallow bowl, stir together coffee and remaining ¼ cup marsala.
- To assemble tiramisu, dip ladyfinger in coffee mixture to submerge briefly, then place in 8-inch square pan. Repeat with half of remaining ladyfingers until you’ve made a single layer. You may need to break ladyfingers to make them fit. Spread half of mascarpone mixture over ladyfingers.
- Make second layer of soaked ladyfingers and whipped mascarpone, then cover and chill tiramisu until cold and set, at least 3 hours and up to 2 days.
- When ready to serve, sift the cocoa powder over the top, cut into 9 squares, and serve.
