Description
Indulge in the perfect balance of richness and elegance with this luxuriously layered dessert plate featuring silky, warm Zabaione custard and classic coffee-soaked Tiramisu topped with Mascarpone cream dusting.
Ingredients
Units
Scale
Zabaione (Yolk Custard):
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup sweet Marsala wine (or dessert wine)
- Pinch of salt
Tiramisu:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 3 large egg yolks
- 1/4 cup granulated sugar
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 20–24 ladyfinger cookies
- Unsweetened cocoa powder, for dusting
Instructions
- Make zabaione: In a heatproof bowl over gently simmering water (double boiler), whisk egg yolks, sugar, Marsala, and salt continuously until light, thick, and ribbons form (~8–10 minutes). Remove from heat and keep warm.
- Prepare coffee soak: Combine cooled coffee and coffee liqueur in a shallow dish.
- Make tiramisu cream: In a bowl, whisk yolks with sugar until pale. Fold in mascarpone until smooth. In another bowl, whip cream with vanilla until soft peaks form, then fold into mascarpone mixture gently.
- Assemble tiramisu: Quickly dip each ladyfinger into coffee mixture and line the base of a serving dish or small rectangle pan. Spread half the cream over top. Repeat dip and layer, finishing with cream.
- Chill tiramisu: Cover and refrigerate for at least 4 hours or overnight for best texture.
- Serve: On a dessert plate, spoon a pool of warm zabaione beside a chilled slice or square of tiramisu. Dust tiramisu with cocoa powder just before serving.
Nutrition
- Serving Size: 1 paired serving
- Calories: 420 kcal
- Sugar: 16g
- Sodium: 47mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 239mg