Tiramisu III Recipe - Allrecipes.com
Tiramisu III Recipe
  • READY IN 7 hr

Tiramisu III

Recipe by  

"Try this substitute for mascarpone in this recipe: 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    7 hrs

Directions

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

Most Helpful Positive Review
Mar 28, 2004

Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE

 
Most Helpful Critical Review
Feb 16, 2006

A bit disappointed. I served this anyway since I spent so much money on the brandy and the Marsala wine. I think the problem was that it tasted too "eggy". I would only add 4 yolks, not 5. Also, it did not have the light, airy taste of the cafe Tiramisu. I also recommend adding more than 1 TBS liquid to the lady fingers, it took a full day for them to lose their "crunch".

 

37 Ratings

Jan 03, 2004

This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good.

 
Jul 04, 2007

I have made this twice and will make this again and again. VERY GOOD! I made a couple of changes I didn't have the Marsala but I substituted Brandy and the second time White Rum. I didn't add any alcohol to the coffee mixture there was enough flavour from custard mixture; also this is a good way to make so children and adults who don't want or can't have the extra alcohol. Instead of dusting with cocoa powder I grated finely bittersweet chocolate over top. Did I say how Good this is well it is Really Good .Try this one and you may not go back to cheesecake, and I love cheesecake.

 
Feb 10, 2010

This is a wonderful tiramisu recipe. What most people don't realize is that the "store bought" or often times "restaurant served" tiramisu is a knockoff that leaves much to be desired. Tiramisu is meant to have strong flavors to be truly Italian. I make this every time my office has a "food day". It's gotten to the point that when word goes out we are having a potluck, I am bombarded with emails ensuring that I will be bringing the tiramisu. PLEASE NOTE - this recipe is meant to be made ahead of time and chilled, preferably overnight. Rushing this dish will result in your disappointment and in a crunchy layer of ladyfingers and lumpy cheese mixture. To properly make tiramisu takes time and patience. I am Italian and it has taken me years to perfect tiramisu because of the time involved to make it correctly. If you make this properly, between the chill times and actual work times, it should take about 3 hours BEFORE you chill it, which should preferably be overnight or at least 4-5 hours. If you take your time and are patient and ensure that your mascarpone mixture is lump-free, you will have wonderful success with tiramisu!

 
Jul 11, 2005

My first Tiramisu and it came out very well. The only substitution I made was Kahlua instead of brandy for soaking the ladyfingers. Delicious!

 
Dec 31, 2006

This recipe is very authentic Italian! When we were in Italy a year ago, we tried many tiramisus...and this one is very much like all the Italian ones...and even better than some of those. As far as the zabalione, and whipped cream layers, I added a little more, as the layers were a little thin. So I use about 1 1/2 of everything the recipe calls for!

 
Jan 06, 2007

This wasn't as hard to make as I had originally thought. At first I thought the zabaglione tasted too "eggy" but when it was combined with all the other ingredients and left in the refrigerator for most of the day the final product tasted superb. I served it to friends (who I later found out were Tiramisu connoisseurs and had eaten it all over the world) and they said it was very good. Now I don't have to order Tiramisu at restaurants...I can make it at home!

 

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Nutrition

  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 257 mg
  • 86%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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