I know I’m late for Christmas, but hopefully I am just in time for New Year’s. This is a terrific desssert to serve at home, but equally as wonderful to take to a party.
This is a traditional tiramisu with equal parts Zabaglione (an Italian custard flavored with sweet marsala), mascarpone (a double or triple whipped cream cheese) and whipped cream. It must be refrigerated overnight before serving, but recently I made an amazing discovery.
I made this tiramisu for a Hanukkah party for 20 people when, guess what? Someone in the guest list was exposed to Covid and the party was cancelled. What do you do with Tiramisu for 12 to 14 people and no one to eat it? I did the only thing I could think of. I froze it. A couple of days ago I put it in the fridge to defrost and when we tasted it, it was as if it had never been frozen. What a great finding. You can make a beautiful, delicious Tiramisu for your next party ahead of time and freeze it.
If you want to make it for New Years, however, you’ll be glad to know that you can make it now and refrigerate it. It keeps in the refrigerator for up to one week.
Happy 2022 everybody! Here’s hoping that it is a healthy and happy year for you, your loved ones and the country.
With love and gratitude for all your support,
Marlene
First make a coffee syrup with Kahlúa and espresso to brush over the ladyfingers.
Mascarpone (pronounced mahs-car-POH-nay), is an Italian double or triple cream cheese. It’s a classic ingredient in tiramisu, creamier than American cream cheese..
To make the zabagione, place a bowl over a pot which has a couple of inches of water on the bottom. The bowl should not touch the water. An electric hand mixer makes mixing the custard easy.
The custard is cooked correctly when you run your finger across a wooden spoon, it is thick enough to leave a definite path.
Make sure the custard is cool before you fold in the whipped cream.
Brush the lady fingers with the coffee syrup, soaking them well.
The completed Tiramisu in a 9 x13-inch baking dish.
CLASSIC TIRAMISU for 12 to 14
Espresso Syrup
3 Tbs.instant espresso dissolved in 1 cup boiling water and cooled
1 Tbs. sugar
4 tablespoons Kahlúa
Filling & Topping
5 large egg yolks
1/2 cup sugar
1/2 cup sweet Marsala
1 pound Mascarpone, at room temperature
2 cups whipping cream
48 whole soft ladyfingers (4 packages. of 12 each)
1 1/2 Tbs. unsweetened cocoa mixed with 1/4 teaspoon cinnamon
1. To make the syrup, in a small bowl combine espresso, water, sugar and Kahlua. Cool to room temperature.
2. To make zabaglione, in a bowl with electric mixer at medium speed, mix egg yolks and 1/2 cup sugar until thick. Mix in marsala. Place bowl over a simmering pan of water and whisk or mix with hand held electric mixer until the mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. When you run your finger across the spoon, the mixture should be thick enough to leave a path. Remove from heat and with electric mixer, mix in Mascarpone until just combined. Cool to room temperature.
3. In a bowl, whip 2 cups cream until it forms firm peaks. Fold half of it into zabaglione.
4. Separate the ladyfingers, making 96 halves. Arrange 32 of them, cut side up, in the bottom of a 9x13-inch glass baking dish, cutting to fit. Brush with about 1/3 the syrup, soaking them well. Spread with half the filling. Repeat with 32 more ladyfingers, 1/3 syrup and remaining filling. Top with lady fingers and soak with remaining syrup. Spread remaining cream over the top.
5. Sift cocoa/cinnamon mixture over the top.
MAKE AHEAD: Refrigerate overnight or up to 5 days. Refrigerate uncovered for 4 to 6 hours and then cover with plastic wrap.
Makes12 to 14 servings.
