Tiramisu Source: Rochelle 2018
This Easy Fast and Simple Tiramisu is the “new & improved” version of my original Tiramisu recipe. It’s still delicious, creamy and simple, however, the only difference is the eggs and a slight modification to the process. In my opinion, the defining ingredient in tiramisu (aside from the lady fingers) is the ‘zabaione’ mixture. Zabaione or zabaglione serves a few purposes in the Italian culture. This delightful mixture was made always with Marsala wine and served warm. Historically said to be a drink given those who were ill and needed to regain their strength. Heavy cream, sugar, liquor, eggs, quite a strength builder indeed.
To cook, or not to cook
The fine threads of history have also connected zabaione to the invention of gelato! But, the debate on zabaione for me is rather, “to cook, or not to cook”. I’ve summarized that it’s best to cook if you make this dessert in the height of summer, where it’s quite warm outside. Cooking the mixture in the double boil method is what prevents it from curdling. If you have the time, and want to take the extra step, your outcome will definitely be a bit creamier and a bit more rich. Same delicious taste remains with both. Where the “new & improved” comes from in this recipe is the pre-whipping of the egg whites and sugar. You then fold it into the mascarpone and whip cream, thus creating a beautiful, light, ribbon like zabaione.
Think like an Italian
Above all, this is a typical Venetian dessert. I think we can all agree that several varieties exist out in the world. I wanted to make this dessert feel and taste as Italian as I could. Thus thinking like an Italian brought me to the winning finale. This was the best Tiramisu I’ve ever made! I’d try to make this dessert the day before and give it time to fuse and form. Store it in the fridge over-night. It serves better, and is more supported during the eating process.
Fast, easy, simple Tiramisu
- 2 cups espresso brew strong
- 1/2 cup Marsala liquor or an Brandy, or amaretto
- 3 medium eggs yolks
- 3 . egg whites whipped to stiff peaks
- 1/3 cup sugar
- 1 cup mascarpone cheese good quality
- 1 1/2 cup heavy cream
- 1 TBS cacao powder for topping or as needed
- 2 packs ladyfingers
- get your sugar and egg yolks and whip, (I like to add a bit of Amaretto liquor for a nice additional flavor, no more than a TBS)
- add the mascarpone and whip cream, but just until it’s combined and don’t over-whip (the heavy cream plays its roll, and just whip it until it thickens, not stiffens. Additionally, if you want to achieve a hearty tiramisu, I aim for 3 layers high, thus I double up on the mascarpone and cream to 2 cups each.)
- beat the egg whites until stiff, then fold into zabaione mixture until it’s combined, but don’t over-do this step.
- begin the first layer with your lady finger’s, dipping into the espresso coffee and liquor mixture.
- continue the process to fit with the form of the dish
- spread your first layer of the zabaione,
- sprinkle a layer of cacao powder
- continue with the second layer of lady fingers, then the zabaione and cacao powder
- Add a third layer, and really smash things in. make them good and tight, yet neat and orderly.
- Finish with your cacao powder, then cover and refrigerate.
- cut and serve