Alessi's Tiramisu

Recipe by Grace Lynn
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Zabaglione Cream: 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 then reduce heat to simmer.
  • Place egg yolk mixture over water and gradually add Marsala, beating continously.
  • Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
  • Transfer to bowl, cover and refrigerate 30 minutes.
  • Whip cream with 2 Tbsp.
  • sugar until soft peaks form.
  • Fold in Mascarpone and Zabaglione and mix until well blended.
  • Cover and refrigerate 1 hour.
  • In a separate bowl, mix espresso, 2 Tbsp.
  • sugar, Brandy and vanilla.
  • Arrange cookies on the bottom of a 9" by 13" pan.
  • Carefully spoon about 1 Tbsp.
  • of the coffee mixture over each cookie so they are well saturated but not falling apart.
  • Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
  • cocoa.
  • Repeat one more time ending with cocoa.
  • Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
  • Garnish and serve.
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