Servings: servings
Zabaglione Tiramisu Style
A delightful fusion of zabaglione and tiramisu, featuring a creamy Marsala custard layered over espresso-soaked ladyfingers, topped with a dusting of cocoa powder.
Calories: 320kcal
Equipment
- 1 metal bowl for mixing and heating over bain-marie
- 1 sauce pan for bain-marie
- 1 Whisk for whisking the custard
- 1 sifter for dusting cocoa powder
Ingredients
- 80 grams Egg yolks 4 yolks
- 90 grams Sugar
- 10 grams Vanilla sugar
- 1 grams Sea salt
- 80 grams Marsala
- 20 grams Espresso
- 40 grams Ladyfingers savoiardi
- 5 grams Cocoa powder
Instructions
- Place egg yolks, sugar, vanilla sugar, and sea salt in a metal bowl and whisk together into a uniform mass.
- Add Marsala and whisk lightly to combine.
- Place the bowl over a bain-marie where the water is heated to just below the boiling point, without the bottom touching the water.
- Whisk constantly until the custard thickens and becomes light and airy.
- Remove the bowl from the heat when the zabaglione is airy and creamy, and you can see clear trails from the whisk. If you wish to measure the temperature, it should reach 80–82 °C (176–180 °F).
- Coarsely crush the ladyfingers and distribute them at the bottom of serving glasses.
- Distribute the espresso evenly over the crushed ladyfingers.
- Pour the zabaglione over them.
- Sift cocoa powder over the glasses so a thin layer of cocoa covers the top of each dessert, and serve immediately.
- If you wish to serve the custard cold, you can place it over ice and whisk until it has cooled down.
Notes
For a more intense flavour, consider using freshly brewed espresso and high-quality cocoa powder.
Nutrition
Serving: 150g | Calories: 320kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g