Tiramisu

1. 1

   Zabaglione: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.

2. 2

   In the bottom part of the double boiler, bring water to a boil; reduce heat to a simmer.

3. 3

   Place egg yolk mixture over water and gradually add Marsala, beating continuously.

4. 4

   Scrape bottom and sides of pan occasionally.

5. 5

   Cook 6-10 minutes or until soft mounds form.

6. 6

   Transfer to a bowl, cover and refrigerate for 30 minutes.

7. 7

   Tiramisu: Whip cream with 2 tbsp.

8. 8

   sugar until soft peaks form.

9. 9

   Fold in Mascarpone and Zabaglione and mix well until blended.

10. 10

    Cover and refrigerate 1 hour.

11. 11

    In a seperate bowl, mix espresso, 2 tbsp.

12. 12

    sugar, Brandy/Marsala and vanilla.

13. 13

    Arrange 16 cookeis on the bottom of a 9x13-inch pan.

14. 14

    Carefully spoon about 1 tbsp.

15. 15

    of mixture over each cookie so they are well saturated but not falling apart.

16. 16

    Spoon 1/3 cheese mixture over cookies and sprinkle with 1 tbsp.

17. 17

    cocoa.

18. 18

    Repeat two more times ending with cocoa.

19. 19

    Cover and refrigerate at least 5 hours or overnight so that the cookies can soften as they absorb moisture.

20. 20

    Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.