Tuesday, May 19, 2009


This is one of my all-time favorite desserts.  If it is on the menu I am always tempted to order it.  I love the flavors and textures in this amazing treat.

For the Sabayon and Cream mixture:
10 large egg yolks
1/2 cup sugar
1/2 cup Marsala wine or brandy
2 cups whipping cream
6 tbsp. sugar (for the whipping cream)
2 8 oz. containers of Mascarpone
1/4 cup water
1 tbsp. unflavored gelatin ( I used kosher gelatin)

Using a double boiler, bring the water to boil and then reduce to a simmer. Add the eggs and sugar to a pot and with a hand mixer (or by whipping by hand) begin to beat the eggs and cream together. After beating for about one minute, add the Marsala. Keep on beating this mixture. You'll do this for what feels like an eternity- but its actually only like 8 minutes. This part is really important because you want to make sure the eggs are cooked and no one gets sick from salmonella poisoning. Make sure to scrape the sides of the bowl with a spatula frequently. After about 8 minutes, put this mix in a container and refrigerate until completely cooled.

In a separate bowl, begin to whip the cream until it forms nice peaks. Remember to add the sugar while whipping. next take your sabayon from the fridge and begin to genlty mix with the whipping cream. To this add the mascarpone and begin to fold into the mix. Lastly, dissolve the gelatin in boiling water and add to this cream mixture.

More ingredients you'll need:
2 packages lady fingers
1 1/2 cups espresso
1/2 cup coffee liquer
1/4 cup Disaronno
2 tbsp. sugar

To assemble take a 9x13 pan and begin laying the lady fingers on the bottom of the pan. The method of assembling a tiramisu is a lot like how you would make a lasagna. Once the lady fingers are in place, mix the coffee, liqueurs, and sugar. Take a tablespoon and begin to soak the lady fingers. I would say that two spoonfuls of this mixture per lady finger is good. Once all the lady fingers in this layer are soaked, spoon the cream mixture over them. Next lay another layer of the lady fingers and repeat the soaking process. You can make as many layers as you like. I only did four layers. Two layers of lady fingers and two of cream. You should always end with a cream layer on top. Refrigerate for at least four hours or over night. Right before serving, dust with instant coffee and good quality cocoa powder.


Anonymous said...

fo shizzle my nizzle! grats on your 100th post, pls insert your tiramisu in my mouth.

The_Brain said...

Congrats on the 100th post, keep on writing those yummy recipes.

The Yuca Diaries said...

Thanks Brain ;)

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