Ingredients
Zabaglione
| 5 | egg yolks | | 1/4 cup | sugar | | 1/2 cup | Marsala |
Tiramisu
| 1 cup | whipping cream, chilled | | 4 tbsp. | sugar | | 1 lb. | Mascarpone cheese | | 16 | fl. oz. espresso, chilled | | 1/2 cup | Brandy or | | Marsala | | 1 tbsp. | vanilla extract | | 1 pkg. | (7 oz.) Alessi Saviordi Cookies (Lady Fingers) | | 3 tbsp. | cocoa powder | | Chocolate curls, for garnish |
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Instructions
Zabaglione:
In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color. In the bottom part of the double boiler, bring water to a boil; reduce heat to a simmer. Place egg yolk mixture over water and gradually add Marsala, beating continuously. Scrape bottom and sides of pan occasionally. Cook 6-10 minutes or until soft mounds form. Transfer to a bowl, cover and refrigerate for 30 minutes.
Tiramisu:
Whip cream with 2 tbsp. sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix well until blended. Cover and refrigerate 1 hour.
In a seperate bowl, mix espresso, 2 tbsp. sugar, Brandy/Marsala and vanilla. Arrange 16 cookeis on the bottom of a 9x13-inch pan. Carefully spoon about 1 tbsp. of mixture over each cookie so they are well saturated but not falling apart. Spoon 1/3 cheese mixture over cookies and sprinkle with 1 tbsp. cocoa. Repeat two more times ending with cocoa.
Cover and refrigerate at least 5 hours or overnight so that the cookies can soften as they absorb moisture. Garnish and serve.
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