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3 egg yolks

3 tbl castor sugar

1 1/3 cup ( 300 ml )  marsala ( cinzarno is tasty )

¼ cup ( 60 ml ) strong espresso coffee

8 oz ( 250g )  mascarpone chesse

½  cup ( 100ish g)whipping cream

1 – 2 egg whites

4 oz  ( 120g ) savoiardi ( dried cake / sponge fingers ) I think these may be called lady fingers in the USA.

Substitute for Ladyfingers
  • For 1lb of ladyfingers use 1lb Sponge cake cut into strips and baked for 10 minutes until lightly crisp.
  • OR – Use a 1lb pound cake baked for 10 minutes until lightly crisp. Both of these options are good alternatives for making tiramisu.

Make zabaglione by beating egg yolks, sugar in a bowl over boiling water , until ivory in colour, add 1/3 cup of liquor and whisk over gently boiling water until the mixture begins to thicken. Let it cool.

Beat egg whites until stiff.

Fold egg whites into zabaglione.

Stir coffee into mascarpone, add some sugar .

Whip the cream to soft peaks

Dip the cakes into remaining liquor.

Line serving bowl, with cakes, cover with mascarpone mixture, cover with zabaglione , repeat. Finish with the cream.

The recipe below is from Italy the Beautiful cookbook
by Lorenza di Medici.

3 egg yolks
3 tablespoons superfine (castor) sugar
1 1/3 cups vin santo, Marsala or brandy  (I have used Sherry and Frangelico)
1/4 cup strong expresso coffee
8 oz mascarpone cheese
1/2 cup cream
1-2 egg whites
4 oz savoiardi (ladyfingers)

Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored.  Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken.  Let it cool.

Stir the coffee into the mascarpone, add some sugar.  Whip the cream to soft
peaks.  Beat the egg white until stiff.  Fold the egg white into the
zabaglione.  Dip the lady fingers into the remaining liquor and line the
bottom of a 9″ bowl or individual containers (I have used wine glasses with
success).  Cover them with half the mascarpone, then half the zabaglione and
half the cream.  Repeat the layers, finishing with the cream.  Refrigerate
for several hours before serving.

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