This is the 'new and improved' version of my original Tiramisu post. The difference between both recipes is a bit in the procedure and the addition of eggs. I can't tell you the difference using raw eggs in the 'zabione' mixture makes. I chose not to cook the eggs, because I wanted the flavor of the eggs, the creaminess and the binding factor without the labor of cooking it over the double-boiler. In this recipe, I also whipped together the marscapone and whole cream, then folded in the egg-white mixture thus together forming, a beautiful and light zabione. Being 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 in the fridge over-night. It serves better, and is more supported during the eating process. Give V2 a try. I'm sure, you'll be as thrilled as we were with this lovely bit of Venice.
- 2 cups espresso brew strong
- 1/2 cup Marsala liquor or an Brandy, or amaretto
- 3 eggs yolks
- 3 egg whites whipped to stiff peaks
- 1/3 cup sugar
- 250 grams marscapone good quality
- 300 ml heavy cream
- cacao powder for topping
- 2 packs ladyfingers
get your sugar and egg yolks and whip
add the marscapone and whip cream, but just until it's combined and don't over-whip
beat the egg whites until stiff, then fold into zabione 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 zabione,
sprinkle a layer of cacao powder
continue with the second layer of lady fingers, then the zabione 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