5 egg yolks
1/2 c sugar, divided
1/4 c cognac or marsala
1-1/4 c espresso or very strong coffee, divided
16 oz mascarpone cheese
1 c heavy whipping cream
1 T vanilla
20 ladyfingers (1 7- oz package)
1/4 c sifted cocoa powder
The night before serving: beat the egg yolks with 1/4 c of the sugar until thick, pale and lemon- colored. Beat in the cognac and 1/4 c of the espresso until mixture is smooth. Place in a glass or stainless bowl over a pan of simmering water, stirring constantly, and slowly cook until the zabaglione has returned to the thickened consistency of the beaten egg yolks before the addition of the liquid (about 5-10 minutes). Remove from heat, cover with plastic directly on top of the zabaglione, and place in an ice bath to cool, then chill thoroughly in the refrigerator.
First thing in the morning of serving: beat the softened mascarpone cheese until smooth. (To use a convenient substitute for mascarpone cheese, beat 16 oz softened cream cheese with 6 T sour cream and 4 T whipping cream.) In a separate bowl, whip the cream with the remaining 1/4 c of the sugar until nearly stiff. Fold the mascarpone and chilled zabaglione into the whipped cream until smooth, cover with plastic, and chill thoroughly.
By noon the day of serving, to assemble the tiramisu: combine the 1 c espresso and the vanilla. Lay half the ladyfingers into the bottom of a 7×11″ pan. Spoon half the espresso over the ladyfingers, 1 teaspoon at a time, until they have all been covered. Spoon half of the chilled tiramisu over the ladyfingers, then sift half the cocoa powder over to cover. Repeat the layers with the remaining ladyfingers, spooning over the remaining espresso (the ladyfingers are so absorbent that they will soak up the espresso before it has a chance to soak into the cream layer below), then layer with the remaining tiramisu, and sifted cocoa powder. Cover and chill thoroughly – at least 2 hours, but 6 is better – before serving. To serve, cut the tiramisu into 3 x 4 pieces, and lift onto a dessert plate. Makes 12 servings.
This recipe is a cross between the Pioneer Woman’s tiramisu, which has way too much alcohol in it, but which has a good combination of zabaglione and mascarpone, and Bel Gioioso’s tiramisu, which unfortunately has uncooked eggs in it, and way too much sugar, but a much better flavor combination of alcohol + coffee blended into the mascarpone.
to make low carb
Substitute Swerve or Monkfruit (my favorite) for the sugar called for. I omit the ladyfingers and layer the tiramisu cream in dessert glasses, like a mousse, and chill.
