This is a desert that I make over and over again because it is THAT good. It’s not the most beautiful desert, but what it lacks in looks, it makes up for in tastiness. My co-workers especially love eating this at lunch time (I bring it when we have a potluck once in awhile). It will give you a little “pick me up” for the rest of the work day.
This version (Giada) is made with marsala wine and mascarpone.
I start by making a chocolate zambaglione, which is tasty enough to eat on it’s own. Egg yolks, sugar, marsala wine, and a pinch of salt wisked over steam until thick and creamy. Then add a chocolate and cream mixture. You can dip fruit in this sauce and just go to town. Delish!
Then, I whip cream and sugar until stiff peaks form.
Fold in mascarpone cheese and the chocolate zambaglione. Soak the lady fingers in cold espresso and layer with the mixture. Then, top with cocoa powder.
It’s best to make this at least one day before you plan on eating it. When the tiramisu sits for a day in the fridge, it soaks up all the espresso and flavors. Enjoy!
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