Tiramisù is a modern Italian dessert that has taken the world by storm. In my version, I use the egg yolks to make Zabaglione, a delicious custard from Sicily which results in a delectable, silken smooth tiramisù.
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca LaMarca Sacco
Ingredients for Tiramisù:
1. MAKE COFFEE:
Make coffee in a 6-8 cup Italian Espresso Coffee Maker.
1 1/2 cups espresso coffee
Pour into a deep disk while still hot
Add 1/4 cup sugar, stir and set aside until cool
2. PREPARE ZABAGLIONE:
4 egg yolks
1/2 cup sugar
1/2 cup Marsala Wine
3. PREPARE FILLING:
Whisk the cooled Zabaglione with the Mascarpone and fold in the whipped cream (1/2 cup of cream) until well mixed and free of lumps.
4. ASSEBLY:
Savoiardi
Italian Espresso Coffee
Filling
Decoration:
– Traditional: Dust the top with Cocoa
– Place strips of candied orange peel in a pattern on top of the filling
– Red and Green candied cherries arranged on top of the filling in a pattern
EQUIPMENT
– Springform Pan, bottom removed
– Flat platter
– Small offset spatula