A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian Tiramisu recipes call for raw egg, which is potentially dangerous.
Leonardo avoids the problem by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk!
To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need (going clockwise in a spiral):
- A square of baking chocolate (Leoanrdo added more to this piece)
- 2 eggs
- 9 ounces (250 g) mascarpone cheese (on the plate with the eggs)
- Espresso coffee (the powder shown here)
- 1/3 cup + 2 tablespoons (80 g) sugar
- Powdered cocoa, about a half cup
- 2 tablespoons liqueur or sweet wine (optional; Leonardo used Armagnac)
- 3/4 cup (200 ml) heavy cream
- Savoiardi (buy these from your Italian deli, or use twice as many ladyfingers)
- Not shown: Powdered sugar for sweetening cream
