This classic Italian dessert is made by combining zabaglione with mascarpone cheese and sponge finger biscuits. Delicious!
Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE - 28 Mar 2004 (Review from Allrecipes USA and Canada)
This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good. - 02 Feb 2001 (Review from Allrecipes USA and Canada)
I have made this twice and will make this again and again. VERY GOOD! I made a couple of changes I didn't have the Marsala but I substituted Brandy and the second time White Rum. I didn't add any alcohol to the coffee mixture there was enough flavour from custard mixture; also this is a good way to make so children and adults who don't want or can't have the extra alcohol. Instead of dusting with cocoa powder I grated finely bittersweet chocolate over top. Did I say how Good this is well it is Really Good .Try this one and you may not go back to cheesecake, and I love cheesecake. - 14 Apr 2003 (Review from Allrecipes USA and Canada)