I have made many different Tiramisus, this one is one of the best and very authentic. The recipe actually came from the package of Alessi Savoiardi Cookies.
2 cups freshly brewed espresso or 2 cups strong coffee
1/2 cup brandy or 1/2 cup marsala
1 tablespoon vanilla
2 (14 ounce) packages alessi Savoiardi cookies
2 tablespoons cocoa powder
chocolate curls or fresh edible flower (to garnish) (optional)
Steps:
Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
Place egg yolk mixture over water and gradually add Marsala, beating continously.
Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
Transfer to bowl, cover and refrigerate 30 minutes.
Whip cream with 2 Tbsp.
sugar until soft peaks form.
Fold in Mascarpone and Zabaglione and mix until well blended.
Cover and refrigerate 1 hour.
In a separate bowl, mix espresso, 2 Tbsp.
sugar, Brandy and vanilla.
Arrange cookies on the bottom of a 9" by 13" pan.
Carefully spoon about 1 Tbsp.
of the coffee mixture over each cookie so they are well saturated but not falling apart.
Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
cocoa.
Repeat one more time ending with cocoa.
Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
Garnish and serve.
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