Dive into the velvety layers of a classic Italian dessert, Zabaglione Tiramisu. This recipe layers espresso-soaked ladyfingers with a rich and creamy mascarpone-zabaglione filling. It's an indulgent treat that's perfect for special occasions or just because.
Some of the key ingredients you might not typically find in your pantry include Italian ladyfingers, mascarpone cheese, and dry marsala. Italian ladyfingers, also known as savoiardi, are crisp, sweet sponge biscuits that are essential for this recipe. Mascarpone is an Italian cream cheese that's thick and silky, adding a luxurious texture to the tiramisu. Dry marsala is a Sicilian wine that imparts a sweet, slightly smoky flavor to the zabaglione.
Zabaglione Tiramisu Main Ingredients
Heavy cream: Gives the tiramisu its creamy texture and richness.
Espresso: Adds a deep, robust coffee flavor to the dessert.
Italian ladyfingers: These are the backbone of the tiramisu, soaking up the espresso and providing structure.
Cocoa powder: This is dusted over the top of the tiramisu for a bitter counterpoint to the sweet custard and mascarpone.
Egg yolks: Used to create the zabaglione, a creamy Italian custard.
Granulated sugar: Sweetens the custard and the mascarpone mixture.
Dry marsala: Adds a unique, slightly smoky and sweet flavor to the zabaglione.
Mascarpone cheese: A rich, creamy Italian cheese that adds a luxurious texture to the tiramisu.
Vanilla extract: Enhances the flavors of the other ingredients.
Sea salt: A small amount is used to balance the sweetness of the dessert.
One reader, Daven Prewitt says:
This zabaglione tiramisu recipe is a game-changer! The creamy mascarpone filling combined with the espresso-dipped ladyfingers creates a heavenly dessert. The zabaglione adds a rich and luxurious touch. It's a showstopper at any gathering and always leaves everyone asking for the recipe. Highly recommended!
Essential Techniques for Making Zabaglione Tiramisu
How to make zabaglione (cooked egg custard): In a metal or heat-proof glass mixing bowl, combine the egg yolks, sugar, and ¼ cup of the dry marsala. Set the bowl atop a saucepan with 1-inch of simmering water. Whisk the mixture constantly for about 5 to 7 minutes until it turns pale yellow and nearly triples in volume. Remove from heat and transfer the mixture to the refrigerator to cool.
How to make mascarpone mixture: In a large mixing bowl, combine the mascarpone, vanilla extract, and sea salt. Use a mixer to beat the mixture on medium speed for about 1 minute or until smooth. Transfer the mascarpone mixture to a clean bowl and set aside.
How to whip the cream: Add the heavy cream to the same large mixing bowl and beat using a mixer on medium-high speed until stiff peaks form.
How to combine the filling: Gently fold the mascarpone mixture into the whipped cream using a rubber spatula until mostly combined. Gradually fold in the zabaglione mixture until combined. Set aside.
How to make the espresso mixture: Stir together the espresso and the remaining ¼ cup of marsala in a small bowl.
How to assemble tiramisu: Dip the ladyfingers quickly into the espresso, then arrange them in an even layer covering the bottom of a 9x13-inch baking dish. Spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
How to refrigerate the tiramisù: Refrigerate for at least 4 to 6 hours or until chilled.
How to dust with cocoa powder: Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder.
How To Make Zabaglione Tiramisu
This decadent tiramisu dessert makes a little tweak to the classic recipe. Made with cooked egg custard and whipped cream instead of raw eggs! Delizioso!
Serves:
Ingredients
- 1½cupsheavy cream
- 1½cupsespresso,or very strong coffee
- 36-42crisp Italian ladyfingers,(14 oz package)
- unsweetened cocoa powder
For Zabaglione (Cooked Egg Custard):
- 8large egg yolks
- ⅔cupgranulated sugar
- ½cupdry marsala,divided
For Mascarpone Mixture:
- 1lbmascarpone cheese
- 1tspvanilla extract
- ¼tspfine sea salt
Instructions
Zabaglione (Cooked Egg Custard):
-
Heat 1-inch of water in a large saucepan over medium heat until simmering. In a metal (or heat-proof glass) mixing bowl, combine the egg yolks, sugar, and ¼ cup of the dry marsala, and set it atop the saucepan.
-
Using a whisk or a hand mixer on low speed, whisk the mixture constantly for about 5 to 7 minutes until it has turned a pale yellow color and nearly tripled in volume. Remove from heat and transfer the mixture to the refrigerator briefly to cool while you continue on with Steps 3 and 4.
Mascarpone Mixture:
-
Whisk the mascarpone mixture. Combine the mascarpone, vanilla extract, and sea salt in a large mixing bowl. Use a mixer to beat the mixture on medium speed for about 1 minute or until smooth. Transfer mascarpone mixture to a clean bowl and set aside.
-
Whip the cream. Add the heavy cream to the same large mixing bowl and beat using a mixer on medium-high speed until stiff peaks form.
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Combine the filling. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.
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Make the espresso mixture by stirring together the espresso and the remaining ¼ cup of marsala in a small bowl.
To Assemble Tiramisu:
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One at a time, dip the ladyfingers very quickly into the espresso so that both sides are coated, then arrange the ladyfingers in an even layer covering the bottom of a 9×13-inch baking dish.
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Once the layer is complete, use a spoon or an offset spatula to spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
-
Refrigerate the tiramisù for at least 4 to 6 hours or until chilled.
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Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve, and enjoy!
Recipe Notes
Leftovers can be covered and refrigerated for up to 3 days.
Nutrition
- Calories: 441.43kcal
- Fat: 30.02g
- Saturated Fat: 16.25g
- Monounsaturated Fat: 9.00g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 34.63g
- Fiber: 0.33g
- Sugar: 13.29g
- Protein: 8.19g
- Cholesterol: 278.23mg
- Sodium: 256.40mg
- Calcium: 87.63mg
- Potassium: 163.32mg
- Iron: 1.70mg
- Vitamin A: 358.91µg
- Vitamin C: 0.24mg
Pro Tip for Perfecting Your Zabaglione Tiramisu
When preparing your zabaglione, it's crucial to whisk the mixture constantly. This not only helps to incorporate air, giving it a light and fluffy texture, but also ensures that the egg yolks don't scramble from the heat. If you're finding it hard to whisk continuously, you can use a hand mixer on a low speed. Just remember to keep a close eye on the mixture to prevent it from overheating. Also, when dipping the ladyfingers into the espresso mixture, make sure to do it quickly. If the ladyfingers are soaked for too long, they can become too soft and lose their texture, which can affect the overall structure of your tiramisu.
Time-Saving Tips for Making Zabaglione Tiramisu Recipe
Prepare the zabaglione in advance: You can make the zabaglione a day ahead and store it in the refrigerator. This will save you time on the day you assemble the tiramisu.
Use an electric mixer: Using an electric mixer will help you whip the cream and mascarpone mixture more quickly and efficiently.
Organize your workspace: Before you start assembling the tiramisu, make sure all your ingredients and tools are easily accessible. This will streamline the process and save time.
Chill the tiramisu overnight: For the best flavor and texture, consider chilling the tiramisu overnight. This will also save you time on the day you plan to serve it, as it will be ready to enjoy.
Substitute Ingredients For Zabaglione Tiramisu Recipe
heavy cream - Substitute with coconut cream: Coconut cream can provide a similar richness and creaminess to the dish, while also adding a hint of coconut flavor.
espresso - Substitute with strongly brewed coffee: Strongly brewed coffee can be used as a substitute for espresso to provide a similar depth of flavor.
crisp Italian ladyfingers - Substitute with sponge cake or pound cake slices: Sponge cake or pound cake slices can be used as a substitute for ladyfingers to provide a similar texture and absorbency.
granulated sugar - Substitute with honey or maple syrup: Honey or maple syrup can be used as a natural sweetener alternative to granulated sugar, adding a unique flavor profile to the dish.
dry Marsala - Substitute with sweet sherry or port: Sweet sherry or port can be used as a substitute for dry Marsala to provide a similar depth of flavor and sweetness.
mascarpone cheese - Substitute with cream cheese: Cream cheese can be used as a substitute for mascarpone cheese to provide a similar creamy texture and tangy flavor.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract to add a nutty and aromatic flavor to the dish.
fine sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for fine sea salt to provide a similar level of saltiness and texture.
How to Beautifully Present Zabaglione Tiramisu
Elevate the tiramisu with a modern twist: Present the tiramisu in individual serving glasses or elegant ramekins to give it a sophisticated and refined look. This presentation style adds a touch of elegance and allows each guest to enjoy their own perfectly portioned dessert.
Garnish with delicate chocolate shavings: Sprinkle the top of the tiramisu with delicate chocolate shavings made from high-quality dark chocolate. The fine shavings will add a luxurious touch and a hint of bitterness, balancing the sweetness of the dessert.
Incorporate artistic cocoa dusting: Use a stencil or carefully handcraft a design on the plate using cocoa powder to create an artistic and visually stunning presentation. This attention to detail will impress the judges and elevate the overall dining experience.
Utilize edible flowers for a pop of color: Garnish the tiramisu with edible flowers such as pansies or violets to add a vibrant pop of color and a touch of whimsy. The addition of edible flowers not only enhances the visual appeal but also adds a subtle floral note to the dessert.
Present with a side of espresso: Serve the tiramisu alongside a shot of freshly brewed espresso in a stylish espresso cup. This presentation not only complements the flavors of the dessert but also provides a delightful sensory experience for the diners.
Essential Tools for Making Zabaglione Tiramisu
- Saucepan: A deep cooking pan with a handle and often a lid, used for boiling, stewing, or making sauces.
- Metal mixing bowl: A bowl made of metal, often used for mixing ingredients or for heating ingredients over a double boiler.
- Whisk: A kitchen utensil used for whipping and mixing ingredients.
- Hand mixer: An electric kitchen appliance used for mixing, beating, and whipping ingredients.
- Rubber spatula: A flexible kitchen tool with a broad, flat, and usually rubber blade, used for mixing, scraping, and spreading.
- 9x13-inch baking dish: A rectangular baking dish with a capacity of 9x13 inches, commonly used for baking casseroles and desserts.
- Small bowl: A small-sized bowl used for mixing, stirring, or holding small amounts of ingredients.
- Fine-mesh strainer: A strainer with a fine mesh, used for sifting dry ingredients or straining liquids.
Storing and Freezing Zabaglione Tiramisu for Later
- To store tiramisu, cover the dish tightly with plastic wrap and refrigerate for up to 3-4 days. The flavors will meld and deepen over time, making it even more delicious.
- If you have leftovers or want to make the tiramisu ahead of time, you can freeze it for longer storage:
- Wrap the tiramisu tightly with plastic wrap, ensuring no air pockets remain.
- Cover the wrapped tiramisu with a layer of aluminum foil for extra protection against freezer burn.
- Label the wrapped tiramisu with the date and place it in the freezer.
- Properly stored, frozen tiramisu can last for up to 3 months.
- To thaw frozen tiramisu:
- Transfer the frozen tiramisu from the freezer to the refrigerator 24 hours before you plan to serve it.
- Keep the tiramisu wrapped while thawing to prevent condensation from forming on the surface.
- Once thawed, remove the wrapping and dust with cocoa powder before serving.
- Note: Freezing may slightly affect the texture of the ladyfingers, causing them to be a bit softer than freshly made tiramisu. However, the flavor will still be delicious.
Interesting Trivia About Zabaglione Tiramisu
Zabaglione Tiramisu is a classic Italian dessert that combines the rich flavors of zabaglione custard, espresso-soaked ladyfingers, and creamy mascarpone. This dessert is traditionally served chilled, allowing the flavors to meld together for a deliciously indulgent treat.
Is Making Zabaglione Tiramisu at Home Cost-Effective?
The cost-effectiveness of this zabaglione tiramisu recipe largely depends on the availability and cost of ingredients. The use of mascarpone cheese and marsala wine may increase the overall cost. However, considering the yield and indulgent nature of the dessert, it can be a worthwhile investment for special occasions. Rating: 8/10. Approximate cost for a household of 4: $25-$30.
Is Zabaglione Tiramisu Healthy or Unhealthy?
The zabaglione tiramisu recipe, while undeniably delicious, is not particularly healthy. The heavy cream, sugar, and egg yolks contribute to high levels of saturated fat and cholesterol. Additionally, the ladyfingers and marsala wine add refined carbohydrates and alcohol to the dish. The mascarpone cheese, although rich in calcium, is also high in fat and calories. While enjoying this dessert occasionally is fine, regular consumption could lead to weight gain and other health issues.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of heavy cream and replace some of it with low-fat milk or Greek yogurt
- Use a sugar substitute or reduce the amount of sugar in the zabaglione
- Opt for whole wheat ladyfingers or make your own using whole wheat flour
- Decrease the amount of mascarpone cheese and replace some of it with low-fat ricotta cheese
- Serve smaller portions and pair with fresh fruit to increase nutrient intake
By making these adjustments, you can still enjoy the rich, creamy flavor of tiramisu while reducing the overall calorie, fat, and sugar content. Remember, moderation is key when it comes to indulging in desserts like this one.
Our Editor's Opinion on This Delightful Italian Dessert
This zabaglione tiramisu recipe is a delightful twist on the classic dessert. The combination of the rich zabaglione custard and the creamy mascarpone mixture creates a luscious and indulgent filling. The addition of espresso-soaked ladyfingers adds a delightful coffee flavor, while the dusting of cocoa powder on top provides a perfect finishing touch. The recipe's clear instructions make it accessible for home cooks, and the result is a decadent and impressive dessert that is sure to impress guests.
Enhance Your Zabaglione Tiramisu Recipe with These Unique Side Dishes:
Delicious Alternatives to Zabaglione Tiramisu
Appetizers and Main Courses That Go Well with This Recipe
Why trust this Zabaglione Tiramisu Recipe:
This recipe is a true taste of Italy, featuring authentic espresso and Marsala flavors. The creamy mascarpone mixture is perfectly balanced with the rich zabaglione custard, creating a luscious and indulgent dessert. The careful layering of ladyfingers soaked in espresso ensures a perfect texture and depth of flavor. Trust in the traditional techniques and quality ingredients used in this recipe to deliver a genuine tiramisu experience that will transport you to the streets of Italy with every bite.
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