The main ingredients for tiramisu are known by just about everyone: ladyfingers, mascarpone, and cocoa. However, the tiramisu recipe I’m sharing with you today features zabaglione at its heart, a traditional Italian custard that, in some cases, can stand on its own as a dessert. So, I started by preparing the zabaglione: I placed eight egg yolks in a bowl over a bain-marie, added 100g of powdered sugar, and a generous splash of Marsala wine, then whisked continuously until everything thickened into a smooth, silky custard.
8 egg yolks + 100g powdered sugar + Marsala wine/ bain-marie = zabaglione
Next, I turned to my trusty food processor, where I added 500g of mascarpone and folded in the freshly made zabaglione. I mixed everything together, and since the custard was still warm from being on the stove, I set the bowl aside to cool. Meanwhile, I brewed a rich espresso, ready to dip the ladyfingers in it. Then, I followed the classic tiramisu method: in a pan lined with plastic wrap, I layered espresso-soaked ladyfingers, followed by a layer of cream—repeating the process until the final layer of cream, which I topped with a dusting of bitter cocoa and some grated dark chocolate.
I refrigerated the tiramisu for 4-5 hours, or even better, overnight.
500g mascarpone + zabaglione / mixed together = tiramisu cream
a layer of espresso-soaked ladyfingers + cream + grated chocolate / repeat layers => tiramisu
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