Authentic Tiramisu
Real tiramisu. Authentic Italian tiramisu. Y’all asked, I delivered.
Not only was this dessert highly requested by you, my fabulous readers, but also, when I made a redneck version of tiramisu with apple pie moonshine, you received it so well. Thanks for not balking at my down-home version. As a reward, I made you the real deal. With brandy. And zabaglione. I even splurged on mascarpone for you. However, I made it a few times with cream cheese and it was delicious. I also made a batch with Frangelico (hazelnut liquor), and I dare say it was better than the version with brandy. I’m now dreaming of making it with chocolate liquor.
Speaking of Frangelico, Giada has a version of tiramisu made with lemon, hazelnuts and Frangelico in one of her recent books, and it made me a believer in tiramisu. I used to be lukewarm about it. But now, I see the light—cookies soaked in alcohol and layered with creaminess is a zen state. Perhaps this summer, I’ll work on that one for you. I adore no-bake desserts for summer.
Real zabaglione requires you to stand over a double boiler with a hand mixer. Check beforehand if your mixer cord reaches the stove. I was scared of this step because I’ve only made real zabaglione one other time in my life, but I found the process so easy that I’m dreaming up a small batch of 7-minute frosting for you next.
So, put on a pot of espresso (or dissolve some of that instant espresso I’m always calling for in my recipes), grab some lady fingers, and get ready for this one.
- ½ cup espresso (or 1 tablespoon espresso powder dissolved in ½ cup of boiling water)
- 2 tablespoons powdered sugar
- 1 tablespoon brandy
- 8-12 lady fingers (depends on your bowl size)
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1 tablespoon brandy
- ¼ cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 3 ounces mascarpone (or cream cheese), softened
- cocoa powder for dusting (optional)
- In a small, shallow dish stir together the espresso, powdered sugar and brandy. Set the lady fingers aside.
- Next, make the zabaglione: in a medium bowl that you can fit over a pan of simmering water (or the top part of a double boiler), add the egg yolks and granulated sugar. Beat with an electric hand mixer for 2 minutes, or until the mixture falls off the beaters in ribbons. Stir in the brandy, then set the bowl over barely simmering water (not boiling!) and beat continuously until it reaches 160 degrees. Once it’s up to temperature, remove the zabaglione from the heat and let cool.
- Meanwhile, in another bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until combined. Have ready the mascarpone on the side.
- Once the zabaglione has cooled for 10 minutes, fold in the mascarpone gently. Finally, fold in the whipped cream.
- Have your serving dishes ready. Dip one lady finger in the espresso mixture and flip it over immediately so that it doesn’t soak for more than 2 seconds per side. Fit it in the bottom of your bowl (you might have to cut it, depending on your serving dishes). Continue until the bottom of both serving dishes are covered. Scoop one-fourth of the zabaglione-cream mixture on top of each layer with cocoa powder, if desired. Then, do another layer of lady fingers in each dish. Divide the remaining zabaglione between the dishes, and dust with cocoa powder.
- Cover and refrigerate for at least 5 hours before serving.
I’ve always been a bit scared of making zabaglione too but you make it sound so easy! I’ll definitely have to give this a try, it looks delicious!
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I’ve never made zabaglione before and it seems pretty easy! This looks super awesome and I love that it’s portioned for two
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Good job, I also make it like this, it takes longer but is well worth it imo! Looks fantastic…
Thanks,
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Fantastic tiramisu recipe, Christina. This has become one of my most favorite desserts, and I love that you paired it down for two. Beautiful photo, too!
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Consider me SQUEALING.
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i want to go for a swim in those bowls of tiramisu!
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You knew I’d be all over this, didn’t you? Why can’t you already be living in Kansas?! I need some now!
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YUMMYYY!!! That’s one of the things I never made at home, because we would have leftovers and nobody would eat it afterwards (we are not good with that!).
This was a great way to start to week! I know what we’ll be having for dessert soon
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Yum Yum! And Redneck Tiramisu? Love the idea of that!
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I am down for redneck or the real deal. YUM!
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Oooh beautiful! I love tiramisu & I’m pretty sure I would love that redneck version too
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I was never that interested in tiramisu until we made it in a cooking class in italy on our honeymoon and it was simple but delicious… yours looks just as amazing!
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I LOVE tiramisu and always end up making an enormous dish of it – much better to have a recipe for two and not tempt myself with all those leftovers!
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I’ve never had this before! Not even the “fake” kind. I think I’ll start with authentic. Thanks!
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They look wonderful. I think I’d be tempted to make it with the Frangelico only because I have a penchant for hazelnuts and love the taste of the liqueur.
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Can you believe I’ve never made tiramisu before? I have no idea why I’ve waited so long, considering how much I love eating it when someone else makes it for me.
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yum! can’t wait to make and my mixer cord reaches the stove
also can’t wait for your summer Giada version!
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This looks amazing!
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What a dream, tiramisu is what my mom and I order every chance we get when we go out for dinner. scaled down, hmmm a perfect mom/daughter dinner idea. love it!
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i live in italy so i’ve tried my fair share of tiramisu (even a strawberry version!) but this sounds so good with the brandy! mm!
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I’ve always wanted to try tiramisu. And this is the perfect recipe to give it a try! Especially since it doesn’t make a large proportion. (:
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real tiramisu is one of my all time favorite desserts. I used to be scared of zabalgione too… I wish I would have never conquered my fear, I make it far too often now! Fold in some extra whipped cream and freeze it… ICE CREAM that tastes silkier than anything, ever!
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This looks soooooo good. So good.
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this is absolutely delicious.. i love tiramisu, i’ve never bought mascarpone either.. i need to splurge. looks so good! thanks for sharing.
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I KNEW there was a reason why I hung onto my hand mixer.
This sounds amazing. Thanks for the authentic tips!
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Christina, I’ve been playing catch-up so I was clicking on your post titles in my e-mail inbox and this one stopped me in my tracks! Thank you for the “two person version” of Tiramisu! (Especially the zabaglione — have always wanted to make that, but not a huge batch.) You are authentically wonderful.
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Mmmmm your tiramisu looks oh so good and sooo pretty!!!
Can’t wait to try out your recipe!
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I have never had tiramisu before and looking at how easy it is to make, I can’t wait to try it!! I don’t have a cooking thermometer, so i was wondering how long you’re supposed to cook the zabaglione for while beating. Is it even possible to make it without a using a thermometer?
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