Tiramisu with Marsala Zabaglione
A restaurant tiramisu with a cooked Marsala zabaglione folded into mascarpone, savoiardi soaked in spiked coffee syrup, and a cocoa crumble on top.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Photo coming soon
Our tiramisu cooks the yolks into a Marsala zabaglione before folding in the mascarpone. It’s safer than raw egg, more stable and noticeably lighter.
The coffee syrup gets a splash of Marsala and Strega, a saffron-coloured Italian herbal liqueur. Leave the Strega out if you can’t find it.
Ingredients
Zabaglione cream
Coffee syrup
To assemble
Method
Zabaglione cream
- Whisk the sugar, Marsala and yolks in a heatproof bowl set over simmering water until thick and the mixture reaches 60°C.
- Transfer to a stand mixer and whisk on high until cool, thick and foamy.
- Whisk in the mascarpone until smooth, then fold in the whipped cream.
Syrup and assembly
- Dissolve the sugar in the water, then stir in the espresso, Marsala and Strega. Cool.
- Dip the savoiardi in the syrup for 2 seconds each, so they soak through without collapsing, and lay them in a 20 × 30 cm dish.
- Spread over half the cream, add another layer of dipped biscuits, then the rest of the cream.
- Cover and refrigerate for at least 6 hours, ideally overnight. Dust generously with cocoa just before serving.
Chef’s notes
- Don’t over-soak the biscuits. Two seconds is plenty, because they keep absorbing in the fridge.
- Cold mascarpone goes lumpy, so bring it to room temperature first.
Questions about this recipe
Does tiramisu have raw egg?
Many recipes use raw egg. This one cooks the yolks into a zabaglione at 60°C first, which makes it more stable and suitable for more guests.
