Tiramisu Cake

Ingredients:

For The Coffee Dip
1-½ cups (360 cc) espresso coffee
2 teaspoons sugar

For The Zabaglione Filling
4 egg yolks
½ cup (100 gr) sugar
½ cup (120 cc) Marsala wine (or sweet wine)
1 lb (450 gr) Mascarpone cheese, at room temperature
1 cup (230 cc) heavy whipping cream

For The Base
10 oz (285 gr) ladyfinger cookies (app. 40 pcs.)
2 tablespoons bitter cocoa powder

Preparing the Coffee Dip

Prepare a strong espresso coffee,
about 1½ cups (360 cc).

Dissolve 2 teaspoons sugar in it,
when the coffee is still hot.
Let the coffee cool at room temperature.

Preparing The Zabaglione Filling

Beat the egg yolks in a heat proof bowl
or in the bowl of a double boiler,
until they become fluffy.


Beat in the sugar . . .

. . . and the Marsala wine.

Transfer the bowl over a pan of
simmering water, and whisk until
the cream thickens. The zabaglione
will thicken just before boiling point,
when small bubbles appear.

Wth a rubber spatula,
mash the mascarpone cheese in a
bowl until creamy.

Add the zabaglione into the
mascarpone cheese,
and beat to mix very well.

Whip the cream.
Fold the whipped cream into
the zabaglione–cheese cream,
until smooth.

Assembling The Cake

Lightly soak the ladyfingers
in the coffee, one at a time.
Place them in one layer in a
container of about 12 x 8 inches,
approximately 2 inches deep, (30 x 20 cm),
approximately 4 cm deep).

Evenly distribute half of the
zabaglione cream over the ladyfingers.

Repeat the step with a second layer
of ladyfingers, and top with the
rest of the cream.

Sprinkle with the cocoa powder
and refrigerate for about 3 – 4 hours.

You may also top the last layer with

whipped white cream before sprinkling

with cocoa powder.