OLD-FASHIONED ZABAIONE TIRAMISU

This delicious take on the classic dessert combines rich, velvety zabaglione custard with layers of delicate ladyfingers cookies and creamy mascarpone.

Each spoonful is a revelation of lush flavors and a true celebration of Italian culinary artistry.

Whether you’re dining or simply craving luxury, this eggnog-infused tiramisu is sure to captivate your taste buds and leave an indelible impression.

Why you’ll love this recipe

• Rich and luxurious: eggnog adds a velvety richness to classic tiramisu.
• Perfect for the holidays: An impressive yet easy-to-make dessert.
• Customizable: Adjust the sweetness or substitute coffee liqueur for amaretto for a unique flavor.
• Authentically Italian: A true celebration of Italian culinary artistry.

Enjoy this Zabaione Infused Tiramisu, a dessert that elevates any occasion with its luxurious flavors and textures. Enjoy!

Preparation Time

• Active Preparation: 30 minutes
• Chilling Time: 4+ hours (preferably overnight)
• Total Time: ~4 ½ hours

Servings

• Serves 8-10

Ingredients

For the Zabaione

• 6 large egg yolks
• ½ cup granulated sugar
• ½ cup sweet Marsala wine

For the Filling

• 1 pound (16 oz) mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract

For the Ladyfingers and Assembly

• 1 ½ cups strong brewed coffee, cooled
• 3 tablespoons coffee liqueur (optional)
• 24-30 ladyfinger biscuits (savoiardi)

For Garnish

• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings, for garnish

Method

1. Prepare the Zabaione

• Whisk Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
• Cook Over Simmering Water: Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Slowly whisk in the Marsala wine and whisk constantly for 8-10 minutes, or until the mixture thickens to a pale, ribbon-like consistency.
• Cool: Remove from heat and allow the zabaione to cool to room temperature.

2. Prepare the Mascarpone Mixture

• Beat Mascarpone: In a separate bowl, beat the mascarpone cheese until smooth and creamy.
• Combine with Zabaione: Gently fold the cooled zabaione into the mascarpone cheese until smooth and uniform.

3. Prepare the Coffee Mixture

• Combine Coffee and Liqueur: In a shallow dish, mix the cooled brewed coffee with the coffee liqueur (if using).

4. Assemble the Tiramisu

• Layer Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, ensuring they’re moistened but not overly soaked. Arrange in a single layer in the bottom of a 9×13 inch serving dish.
• Add Zabaione Filling: Spread half of the zabaione-mascarpone mixture evenly over the ladyfingers.
• Repeat Layers: Add another layer of dipped ladyfingers, followed by the remaining zabaione-mascarpone mixture.
• Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight to set.

5. Serve

• Garnish: Before serving, dust the top with unsweetened cocoa powder and sprinkle with dark chocolate shavings for an elegant presentation.
• Slice and Serve: Serve chilled and enjoy this luxurious dessert.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information (Per Serving)

Old-fashioned Zabaione Tiramisu

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Prep Time 30 minutes mins

Chilling Time 4 hours hrs

Servings 10

Calories 400 kcal

Ingredients

  

For the Zabaione

• 6 large egg yolks
• ½ cup granulated sugar
• ½ cup sweet Marsala wine

For the Filling

• 1 pound 16 oz mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract

For the Ladyfingers and Assembly

• 1 ½ cups strong brewed coffee cooled
• 3 tablespoons coffee liqueur optional
• 24-30 ladyfinger biscuits savoiardi

For Garnish

• Unsweetened cocoa powder for dusting
• Dark chocolate shavings for garnish

Instructions

 

Prepare the Zabaione

• Whisk Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
• Cook Over Simmering Water: Place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Slowly whisk in the Marsala wine and whisk constantly for 8-10 minutes, or until the mixture thickens to a pale, ribbon-like consistency.
• Cool: Remove from heat and allow the zabaione to cool to room temperature.

Prepare the Mascarpone Mixture

• Beat Mascarpone: In a separate bowl, beat the mascarpone cheese until smooth and creamy.
• Combine with Zabaione: Gently fold the cooled zabaione into the mascarpone cheese until smooth and uniform.

Prepare the Coffee Mixture

• Combine Coffee and Liqueur: In a shallow dish, mix the cooled brewed coffee with the coffee liqueur (if using).

Assemble the Tiramisu

• Layer Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, ensuring they’re moistened but not overly soaked. Arrange in a single layer in the bottom of a 9×13 inch serving dish.
• Add Zabaione Filling: Spread half of the zabaione-mascarpone mixture evenly over the ladyfingers.
• Repeat Layers: Add another layer of dipped ladyfingers, followed by the remaining zabaione-mascarpone mixture.
• Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight to set.

Serve

• Garnish: Before serving, dust the top with unsweetened cocoa powder and sprinkle with dark chocolate shavings for an elegant presentation.
• Slice and Serve: Serve chilled and enjoy this luxurious dessert.