Tiramisu III

A Marsala wine custard is combined with whipped cream and mascarpone and layered with coffee and brandy soaked ladyfingers, then chilled before serving.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 497 Calories

Ingredients

• 2 tablespoons white sugar
• 1 tablespoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• ¼ cup white sugar
• ½ cup brandy
• 1 cup heavy cream, chilled
• 5 egg yolks
• ½ cup Marsala wine
• 1 pound mascarpone cheese
• 2 cups strong brewed coffee, room temperature
• 48 ladyfinger cookies

Recipe Instructions

Step 1

To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.

Step 2

Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.

Step 3

In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.