Tiramisu "Zuppa Del Ducca" with Jack Harris & Charles Knight
PREPARATION TIME: 1 hour – makes 8 to 10 servings
5 eggs yolks
7 tablespoons sugar
5 tablespoons Masala wine
8 oz. Mascarpone cheese (dairy free, use Mascarpone from goats mild)
½ cup Amaretto
24-30 lady fingers
2 tablespoons instant coffee
1 cup fresh whipped cream
2 tablespoons cocoa
My Tiramisu recipe is a Zabaglione or Zabaione (Italian custard) base recipe. This creamy custard is best prepared in a full-body cookware over low-heat. If you do not have a full-body cookware (like Health Craft) 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. Our new Handi-Stir Whisk is excellent for egg based recipes.
To prepare the Zabaione: Over low-heat 175°F (79°C), add the egg yolks to the Stir-Fry Skillet 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 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.