Tiramisu V2

Tiramisu V2

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. 
Course 3 Dessert/pudding
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people


  • 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
  • 250 grams marscapone good quality
  • 300 ml heavy cream
  • 1 TBS cacao powder for topping or as needed
  • 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
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