Cakes Recipes

Venetian Tirami-su

Does anyone not know that tirami-su means “pick-me-up”? This dessert, invented in the Veneto, is almost like the Venetian version of zuppa inglese, the roman interpretation of English trifle. Espresso-soaked biscuits are layered with zabaglione, mascarpone, and whipped cream, then dusted with cocoa. The biscuits can be soaked in liqueur as well as espresso. “Everyone has a different way of doing it,” Francesco says.

Tiramisu. Ph. Anestiev on pixabay


Prep Time 45 minutes
  • 6 egg yolks
  • 60 ml sweet marsala liqueur
  • 1 cup (375 gr) mascarpone
  • 250 ml heavy double cream
  • 1 cup (250 ml) brewed espresso, cooled
  • 3 tbsp (45 ml) coffee-flavored liqueur
  • 36 units empty savoiardi (lady-fingers) preferably homemade
  • 3 tbsp (22 gr) Dutch-style cocoa powder
  • 60 gr sugar
  • Beat the egg yolks in a bowl until thick.

  • Place the bowl over the fire in a saucepan of simmering water and continue beating, gradually adding the sugar and the marsala.

  • Beat until the mixture is as thick as softly whipped cream, for about 6 minutes.

  • Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.

  • Refrigerate.

  • Beat the mascarpone until it is smooth.

  • Whip the cream until it forms stiff peaks, then fold it into the mascarpone.

  • Fold in the zabaglione.

  • Mix the espresso with the coffee-flavored liqueur.

  • Line the bottom of a 9-inch (23 cm) square glass or porcelain baking dish with the half savoiardi.

  • Brush them with half the espresso.

  • Spoon half the zabaglione over them.

  • Top with another layer of savoiardi, brush with the remaining espresso, and smooth the rest of the zabaglione on top.

  • Dust the top with the cocoa sieved through a fine strainer.

  • Refrigerate at least 1 hour before serving.


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