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9 servings

prep time:

20 mins

cook time:

5 mins

Total time:

25 mins




  • Zabaglione

  • 6 large egg yolks

  • ¼ cup plus 2 tablespoons granulated sugar

  • ¼ cup marsala (or other spirit of your choice)

  • ⅛ teaspoon fine sea salt

  • whipped mascarpone

  • Vermont Creamery Mascarpone

    8 ounces

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

  • other ingredients

  • 1 ½ cup strongly-brewed coffee or espresso

  • ¼ cup marsala (or other spirit of your choice)

  • 1 (7-ounce) package ladyfingers

  • 1-2 tablespoons unsweetened cocoa powder, for dusting


  1. To make zabaglione, combine egg yolks, sugar, and ¼ cup of the marsala in large, heat-proof metal bowl. Place bowl over (not in) pan of gently simmering water and whisk mixture constantly until it has turned pale yellow, thickened, and tripled in volume, 5-7 minutes. Carefully remove bowl and place in refrigerator to cool while you make the other components, 10-20 minutes.
  2. To make whipped mascarpone, combine mascarpone, heavy, cream, and vanilla in bowl of a stand mixer fitted with whip attachment (or use large bowl and hand blender or whisk). Whip on medium-high speed until mixture holds soft peaks, 1-2 minutes. 
  3. Use flexible spatula to stir one-third of whipped mascarpone into cooled zabaglione, then gently fold in remaining mascarpone cream until no streaks remain. Chill until needed.
  4. In shallow bowl, stir together coffee and remaining ¼ cup marsala.
  5. To assemble tiramisu, dip ladyfinger in coffee mixture to submerge briefly, then place in 8-inch square pan. Repeat with half of remaining ladyfingers until you’ve made a single layer. You may need to break ladyfingers to make them fit. Spread half of mascarpone mixture over ladyfingers.
  6. Make second layer of soaked ladyfingers and whipped mascarpone, then cover and chill tiramisu until cold and set, at least 3 hours and up to 2 days.
  7. When ready to serve, sift the cocoa powder over the top, cut into 9 squares, and serve.