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Tiramisu III

Reviewed: Nov. 8, 2011
I used this recipe for my virgin attempt at making tiramisu and it turned out great! I believe the zabaglione is the key ingredient because I made a portion of tiramisu without it, just as a comparison. The one without the zabaglione had a one-dimensional taste, basically just cheesy tasting, and was not as smooth. The ones with the zabaglione were better in terms of taste and consistency. I made this without Marsala wine because my family does not take alcohol, so I would assume with the wine, the taste would be even more complex. Because I omitted the wine, I added a pinch of cinnamon and substituted one cup of evaporated milk for the wine. The cinnamon was a good addition but make sure not to use too much or it will overpower everything else. My only issue was that this recipe did not yield enough cheese mixture and I ended up with a short tiramisu. I made 12 individual portions in 5x4” containers, with two fingers as the base but the amount of cheese meant and I could only get 1” tiramisus. I’m greedy and would prefer a taller tiramisu so if you want to make individual portions, make less than 12. Or double the amount of cheese mixture, which I will be doing the next round.
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