I have researched various iteration of Tiramisu recipes and Youtube Videos. I think the version I adapted creates separate fillings a Zabaglione custard and whipped cream. The tiramisu turned out fluffy, lightly sweetened and with a great balance of rum and espresso. I made this as a birthday treat and the birthday person ate half the tiramisu in one sitting. I am thrilled it was that fantastic.

Adapted from Giada and AllRecipes.com

  • 3 egg yolks
  • 3/8 cup white sugar
  • 1/3 cup milk
  • 5/8 cups heavy cream
  • 1/4 teaspoon vanilla extract
  • 1/2 pound mascarpone cheese
  • 1/8 cup strong brewed coffee, room temperature
  • 1 tablespoons rum
  • 1 (3 ounce) packages ladyfinger cookies
  • 1/2 tablespoon unsweetened cocoa powder
  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Egg yolk and sugar
Bodum espresso machine
Espresso and rum for soaking the lady fingers
The raw ingredients included savoiardi lady fingers and marscapone.
The custard layered on top of the lightly soaked espresso ladyfingers.
The sweetened whip cream on top of the Zabaglione custard 
Cocoa dusting after another layer of ladyfingers, custard and whipped cream

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