Tiramisu
"Tiramisu" is an Italian phrase which literally means "pick me up," and this dessert will accomplish that. This recipe gives the measurements for an 11 x 7 inch glass dish. For a more dramatic presentation you can also make this in a trifle bowl. The quantities will differ depending on the size of your bowl, but it should be fairly simple to figure out.
Servings: 12 servings
Special Equipment
- 11" x 7" glass or ceramic dish
Ingredients
- 1 package crispy Lady Fingers cookies - this should be about 24 cookies, be sure you buy the crispy cookies
- 8 ounces mascarpone cheese
- 1 ½ cups Espresso, sweetened with 4 teaspoons sugar and cooled, you can make fresh or use instant.
- ¼ cup cocoa powder, about ¼
- 1 recipe zabaglione, recipe follows
- 1 8-ounce container frozen Lite Cool Whip, defrosted
- 1 7x11-inch glass or ceramic dish
Zabaglione
- 6 egg yolks
- 5 Tablespoons sugar, superfine sugar works best
- 2 Tablespoons Marsala wine
Garnish, Optional
- Berries
- Mint leaves
Instructions
To make the ZABAGLIONE
- Bring about an inch of water to a boil in the saucepan.
- While the water is coming to a boil, in the glass bowl, with a hand mixer on high speed, beat the egg yolks and sugar until light yellow.
- Stir in the marsala wine.
- Reduce the heat under the pan of boiling water to a simmer and place the glass bowl over the water, make sure the bottom of the bowl doesn't touch the water. (Or use a double-boiler.)
- Whisk until the mixture thickens slightly, the texture is consistent, and the color is a pale yellow. A good test: dip a spoon into the zabaglione. Run the tip of your finger through the mixture on the back of the spoon. If the trail stays, the zabaglione is done.
- Use an instant read thermometer and remove from heat when the temperature reaches between 140º and 150º This should take 8 to 10 minutes.
- Remove the bowl from the simmering water and continue whisking the egg mixture for about a minute to stop the cooking.
- It is important to never stop whisking and to not overcook, you want the mixture to be creamy, not scrambled eggs.
ASSEMBLY:
- Mix ¼ cup of the espresso with the mascarpone cheese. This will make the mascarpone easier to spread.
- Pour the sweetened, cooled espresso into a pie plate.
LAYER #1
- Dip a lady finger into the espresso, turn it over, remove quickly, and place in the 7x11 dish, make one whole layer of lady fingers dipped in espresso.
LAYER #2
- Dollop on top of the lady finger layer half of the mascarpone mixture - If it is difficult to spread, add a little more espresso.
LAYER #3
- Drizzle half of the zabaglione over the mascarpone layer.
LAYER #4
- Then spoon on half of the Lite Non-Dairy Whipped Topping.
LAYER #5
- Using a small sieve or shaker can, sprinkle cocoa powder over the whipped topping.
- Do a second pass of all the layers.
- After the final layer, sprinkle generously with the cocoa powder for a rich, chocolaty flavor. You can also add chocolate shavings to make it a little fancier.
- Refrigerate for at least 4 hours. But this dessert tastes best if made the day before and thoroughly chilled.
Notes
Gr8 Do Ahead Tip:
To fully experience the true flavors, make this dessert the day before serving and refrigerate.Gr8 Tips:
- If you make espresso for breakfast, make extra and set it out to cool for later.
- Make sure to defrost the frozen whipped topping in the refrigerator the night before, it will be easier to spread.
- If you make egg white omelets, save your yokes. These should keep in the fridge for about 4 days, tightly covered.
Tried this recipe?Mention @Great8Friends or tag #gr8food!