Is this safer than no-cook tiramisu?

The zabaglione is cooked, but a raw egg white is folded in — use the freshest egg, and the cautious can omit it.

A warm whipped custard of egg yolks, sugar and sweet wine — the heart of this tiramisu.

Vin santo, Marsala or brandy?

Any of the three; vin santo and Marsala are the traditional choices.

Why two uses for the liquor?

A little flavours the zabaglione; the rest is for dipping the ladyfingers.

How long should it chill?

Several hours at least; overnight is even better for the layers to set.

Tiramisu with Zabaglione

Name: Tiramisu with Zabaglione
Prep time: 40 min
Cook time: 10 min
Total time: 1 h
Yield: Serves 6
Ingredients: 3 egg yolks; 3 tbsp superfine sugar; 1 1/3 cups vin santo, Marsala or brandy (divided); 1/4 cup espresso coffee (brewed (330 ml strong)); 8 oz mascarpone cheese (room temperature (250 g)); 1/3 cup cream (125 ml); 1 egg white; 4 oz Savoiardi ladyfingers (125 g)

A traditional layered tiramisu built on a cooked zabaglione, coffee-laced mascarpone and whipped cream, with liqueur-dipped ladyfingers.

Yield Serves 6

Total Time about 1 hour plus chilling

Category Desserts

Prep: 40 minutes (plus chilling) · Cook: 10 minutes

Explore More Desserts

Tiramisu with Zabaglione — prepared dish

What Is Tiramisu with Zabaglione?

A more traditional tiramisu: a cooked Marsala zabaglione lightened with whipped egg white and folded with coffee-spiked mascarpone and whipped cream, layered over liqueur-dipped ladyfingers.

Why Make Tiramisu with Zabaglione?

The cooked zabaglione makes it richer and more authentic
Three creamy elements layered for depth
Vin santo or Marsala gives a true Italian backbone
A dinner-party centrepiece worth the effort
Improves after a few hours' chill

Tiramisu with Zabaglione — Shopping List (6 servings)

Ingredients

3 egg yolks
3 tbsp superfine sugar
1 1/3 cups vin santo, Marsala or brandy (divided)
1/4 cup espresso coffee (brewed (330 ml strong))
8 oz mascarpone cheese (room temperature (250 g))
1/3 cup cream (125 ml)
1 egg white
4 oz Savoiardi ladyfingers (125 g)

Adjust servings 6

Instructions

Make a zabaglione: beat the egg yolks and sugar over a double boiler until ivory-coloured, add 1/3 cup of the liquor and whisk over gently simmering water until it begins to thicken; let cool.
Stir the coffee into the mascarpone.
Whip the cream to soft peaks; separately beat the egg white until stiff.
Fold the egg white into the cooled zabaglione.
Dip the ladyfingers in the remaining liquor and arrange a single layer in the bottom of a 9-inch bowl.
Cover with half the mascarpone, then half the zabaglione, then half the cream; repeat the layers, finishing with cream, and refrigerate several hours before serving.

Cooking Tips

Keep the zabaglione over barely simmering water so it doesn't scramble
Whisk constantly until it thickens to a ribbon
Use room-temperature mascarpone for a smooth blend
Dip the ladyfingers briefly so they stay structured
Chill several hours before serving for clean layers

Frequently Asked Questions About Tiramisu with Zabaglione

1. Is this safer than no-cook tiramisu?

The zabaglione is cooked, but a raw egg white is folded in — use the freshest egg, and the cautious can omit it.
2. What is zabaglione?

A warm whipped custard of egg yolks, sugar and sweet wine — the heart of this tiramisu.
3. Vin santo, Marsala or brandy?

Any of the three; vin santo and Marsala are the traditional choices.
4. Why two uses for the liquor?

A little flavours the zabaglione; the rest is for dipping the ladyfingers.
5. How long should it chill?

Several hours at least; overnight is even better for the layers to set.

Cooking Guides & Tips

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