8 large eggs yolks (or 9 smaller yolks)
½ cup Caster Sugar + 2 tbsp (Caster sugar is just fine white sugar)
1½ cups Marsala Wine – Creamy
750g Mascarpone Cheese
2 cups strong Espresso Coffee
3 tbsp Kahlua (or other liqueur that you like)
2 packets Savoiardi Sponge Finger Biscuits
Large Lasagne Dish
Note: Cups used are metric – 250ml. The tablespoon is 15ml.
Whisk the egg yolks and ½ cup caster sugar together until pale and thick.
Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready.
Stir (but do not beat) the mascarpone until well blended and smooth.
Whip the cream until thick – just past the soft peak stage.
Fold together the mascarpone, whipped cream and zabaglione one at a time (for example, add zabaglione to the mascarpone, and then add the cream to that mix).
A variation on this recipe keeps each of the three ingredients above separate and layers them up individually on top of the dipped biscuits. Try it both ways!
Mix together the coffee, 2 tbsp of caster sugar, 1 cup of Marsala wine and 3 tbsp of Kahlua. Make sure the sugar is completely dissolved.
Dip Savoiardi sponge finger biscuits into the cooled dipping mixture until they are moist but not sodden and line the bottom of the dish with them. The time varies due to variation in the sponge fingers.
Layer half of the Tiramisu Cream over the top of the biscuits.
Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream. Bang the dish firmly to make the Tiramisu Cream settle into the gaps between the biscuits. Cover and chill overnight.
Just before serving dust liberally with cocoa. If you want to be more lavish some grated chocolate is nice too.
Source: Source: http://megan.kiwi.gen.nz/Tiramisu/