Marsala

Tiramisu

by:
June 11, 2012
5
1 Ratings
Tiramisu
  • Serves 12 persons or 6 Italians
Author Notes

My grandparents are from Sicily, when I was a boy growing up in Brooklyn, NY, the Sunday meal was something each week was waited for. This is one of my family's dessert. —Bill Boehme

What You'll Need
Ingredients
  • ZABAGLIONE
  • 6 egg yokes
  • 6 tablespoons sugar
  • 1/4 cup marsala wine
  • 1 cup marcarpone cheese at room temperature
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • SAVOIARDI dipped in espresso
  • 48 savoiardi ( lady fingers)
  • 2 cups espresso
  • 5 tablespoons sugar
  • 2 ounces dark rum
Directions
  1. Whip 6 egg yolks with tablespoons of sugar on a double boiler till the eggs turn pale yellow. Add 1/4 cup of marsala wine while still whipping the zabaglione till thickens again. Remove from stove top and let cool to room temperature. Fold in mascarpone cheese. Chill in refrigerator while making whipped cream. 2 cups of heavy whipping cream and 1/4 cup of sugar and whip till peaks. Fold in zabaglione in whipped cream about a 1/4 cup at a time. When all is folded in chill for 1 hour.
  2. Make 16 ounces of espresso. Add 2 ounces of dark rum and 5 tablespoons of sugar.
  3. Need 9 x9 deep dish pan or plastic storage container. Dip one side of savoiardi and line the pan side by side with savoiardi. Fill 1/3 of cream mixture on top of savoiardi and smooth out, repeat steps 2 more times. Smooth out the top cream and sprinkle shaved or grated dark chocolate on top of cream. Cover with plastic wrap oe storage lid and chill for 4 hours.
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1 Review

E Q.
E Q. December 22, 2021
Once again I am seeking out this recipe to print the directions so I can make this over the holiday weekend, and I am surprised no one has left a review or rated this excellent tiramisu recipe. For several years this has been my go-to tiramisu recipe. Not only has it resulted in the best tiramisu-moments at home, it has created a small legion of tiramisu critics chez moi. When we go out to eat, or when we pick up a single serving at a grocery store or deli, all tiramisus are compared against Bill Boehme's family recipe. And none have beaten it. Don't be turned away by the dismal picture. Embrace its authenticity of a truly well-written and genuinely excellent tiramisu recipe. BTW this recipe is easily halved into a 9x9 casserole dish and be sure to plan for some time to let the tiramisu sit before serving. Overnight works well.