Tiramisu "Zuppa del Ducca" see video
Tiramisu "Zuppa del Ducca" see video
Tiramisu "Zuppa del Ducca" see video

Tiramisu "Zuppa del Ducca" see video

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Tiramisu "Zuppa Del Ducca"

PREPARATION TIME: 1 hour – makes 8 to 10 servings

EQUIPMENT:  2 Qt. saucepan or saucier or 11 inch WOK, whisk, rectangular glass baking dish


  • 5 eggs yolks
  • 7 tablespoons sugar
  • 5 tablespoons Masala wine
  • 1 cup or 8 oz. Mascarpone cheese (see homemade recipe below)
  • ½ cup Amaretto
  • 24-30 lady fingers
  • 2 tablespoons instant coffee
  • 1 cup fresh whipped cream
  • 2 tablespoons cocoa

My Tiramisu recipe is a Sabayon (Zabaglione or Zabaione) Italian custard base recipe. This creamy custard is best prepared in a full-body stainless steel pan over low-heat (I prefer to use the Health Craft 11” Wok). If you do not have a full-body cookware a double boiler will work fine, but you do not want the eggs to turn into breakfast food (scrambled eggs), so be sure to control the heat and continue to whisk until the custard is done. A Whisk is excellent for egg based recipes.

To prepare the Sabayon: Over low-heat 175°F (79°C), add the egg yolks to the pan and whisk vigorously to a froth. Continuing to whisk, add the sugar and Masala wine. Remove from the heat and fold in the Mascarpone cheese. Set aside to cool slightly.

To the glass baking dish, add the Amaretto, the Lady Fingers, turning so they soak up the Amaretto on both sides. Sprinkle the Lady fingers with 1 tablespoon of instant coffee. Top with half of the custard and another layer of lady fingers, sprinkle with 1 tablespoon instant coffee and custard. Cover the lady fingers with a layer of whipped cream and sprinkle with cocoa.

Place the Tiramisu in the refrigerator and allow to set, about 1 hour before serving.



Mascarpone Cheese by Chef Charles Knight

At times it can be difficult to find a good quality mascarpone cheese in your local supermarket, but it’s not that hard to prepare homemade! When you do, it will open up a whole new world of sweet and savory Italian dishes!

PREPARATION TIME: 45 minutes – makes about 1 cup

EQUIPMENT:  1 Qt. saucepan, saucier or 11 inch WOK, whisk, 2 Qt. fine sieve, 3 Qt. glass bowl, cheesecloth


  • 2 cups heavy cream
  • 2 tablespoons lemon juice


Pour the heavy cream into saucepan and bring to a simmer over medium heat to a gentle boil or until the thermometer temperature reaches 190°F. Whisk gently to be sure it do not scorch.

Once the cream comes to a simmer add the lemon juice and whisk occasionally as the cream begins to thicken, about 8 to 10 minutes. When the cream thickens and coats the back of a spoon, remove from heat.

Let the cream cool to room temperature, which will take about half an hour. Or place the pan in an ice bath and allow to cool for about 15 minutes.

Line the sieve with a double layer of cheesecloth, and set that over the bowl to catch the dripping whey. Pour the cream into the cheesecloth. Cover with plastic and refrigerate for 5 to 6 hours or overnight.

Remove the cheese from the cheesecloth and keep in an Ultra-Vac with air removed, or a tightly closed container. Refrigerator until ready to use. With air removed it can last 7 to 10 days.

The whey from the cream left in the glass bowl can be used for other recipes, like Italian bread, or discarded.