Tiramisu III

Try this substitute for mascarpone in this recipe: 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.

Tiramisu III


  • 5 egg yolks
  • 1/4 cup white sugar
  • 1/2 cup Marsala wine
  • 1 cup heavy cream, chilled
  • 2 tablespoons white sugar
  • 1 pound mascarpone cheese
  • 2 cups strong brewed coffee, room temperature
  • 2 tablespoons white sugar
  • 1/2 cup brandy
  • 1 tablespoon vanilla extract
  • 48 ladyfinger cookies
  • 3 tablespoons unsweetened cocoa powder


1 To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.

2 Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.

3 In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9×13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.


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