|for the coffee dip|
|1½||cups (360 cc) Italian espresso coffee|
|for the zabaglione filling|
|½||cup (100 gr) sugar|
|½||cup (120 cc) Marsala wine (if not available substitute with other sweet wine like port or Madeira)|
|1||lb (450 gr) mascarpone cheese, at room temperature|
|1||cup (230 cc) heavy whipping cream|
|for the base|
|10||oz (285 gr) savoiardi (ladyfinger cookies) (approximately 40)|
|2||tablespoons bitter cocoa|
Classic TIRAMISU’ – Coffee and Cheese Cake Pudding
Tiramisu’ can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at refrigerated temperature, but not frozen. Sprinkle it with more cocoa powder before serving. Tiramisu’ is made in Italy using raw eggs. Today the danger of salmonella is always present, and we prefer to cook the yolks bain-marie and to substitute whipped cream for the egg whites.
preparing the coffee dip
- Prepare a strong espresso coffee, about 1½ cups (360 cc).
- Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.
preparing the zabaglione filling
- Beat egg yolks in a heat proof bowl until fluffy.
- Beat in sugar and Marsala wine.
- Whisk over a pan of simmering water, until the cream thickens, just below boiling point, when small bubbles appear.
- With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
- Add the zabaglione into the mascarpone cheese, and beat to mix very well.
- Whip the cream. By hand, fold the whipped cream into the zabaglione–cheese cream, until smooth.
assembling the cake
- Lightly soak the ladyfingers in the coffee, one at a time. Place them in one layer in a container of about 12 × 8 inches, approximately 2 inches deep, (30 × 20 cm), approximately 4 cm deep).
- Evenly distribute half of the zabaglione cream over the layer.
- Repeat the step with a second layer of ladyfingers, and top with the rest of the cream.
- Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.