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Tiramisu Sabayon

INGREDIENTS (6 / pers)

  • Mascarpone 350g
  • Fresh Cream 150g
  • Brown Sugar 100g
  • Egg Yolk 4
  • Marsala Wine 70 cl
  • Cacao Powder
  • Bitter Chocolate Crumble
  • Savioardi Cookies
  • Espresso Coffee ½ Liter

METHOD

  1. In a metal or glass bowl have the egg yolk and brown sugar together and begin to whip with a whisk strongly, halfway before to place on the warm bain maire water add the marsala wine; continue to whip on the warm water till the all mix became foamy and firm. Then your Sabayon is ready. Have the fresh cream ready whipped, and in the same time have the espresso coffee ready in a container just warm. 
  2. In a ceramic bowl place, the mascarpone and begin to mix with a spatula, add the fresh cream mix together gently, once done add the sabayon and mix all together and nicely till firm and smooth.
  3. Have a glass container ready, add on the bottom a bit of the sabayon mix and spread it, add the saviordi biscotti which before you soaked in the coffee, and make a nice layer; then add another layer of sabayon mix nicely spread, and then continue with the soaked savoiardi biscotti. Continue this process till you have a good layer that you like and look reach.
  4. Place the Tiramisu` in the fridge at least for 2 hrs.’ before to serve. At last moment add on top the bitter chocolate crumble and the cacao powder nicely sprinkle.

Enjoy,
Carlo

Carlo Bernardini About Author

Having mastered the art of Italian cooking at a young age, he ventured into other cuisines and worked with world-famous chefs in London, New York, San Francisco, Singapore, Tokyo before settling in Turkey over 20 years ago.