Tiramisu with Marsala Zabaglione

This version of tiramisu combines the classic layers of espresso-soaked savoiardi, mascarpone and cocoa with a cooked Marsala zabaglione. Gently cooking the egg yolks, sugar and Marsala creates a silky custard with the characteristic flavor of the Italian dessert wine. Once cooled, the zabaglione is combined with mascarpone—without whipped cream—for a rich, traditional-style filling.

Servings: 8
Prep Time: About 45 minutes
Cook Time: About 10 minutes
Chill Time: At least 10 hours, preferably overnight
Pan: 8-inch square baking dish
Ingredients:
Marsala Zabaglione

• 4 large egg yolks

• ⅓ cup (67 g) granulated sugar

• ¼ cup dry Marsala wine

Mascarpone Filling

• 16 ounces (454 g) mascarpone, softened slightly but still cool

For Assembly

• 1½ cups strong brewed espresso or coffee, cooled completely

• 24–30 crisp Italian savoiardi ladyfingers, as needed

• Unsweetened cocoa powder, for dusting

• Finely grated bittersweet or dark chocolate, optional

Instructions:

1. Prepare the zabaglione. Fill a medium saucepan with about 2 inches of water and bring it to a very gentle simmer.
2. In a medium stainless-steel or other heatproof bowl, whisk together the egg yolks and sugar until well combined and slightly lightened. Gradually whisk in the Marsala.
3. Set the bowl over the gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously as the mixture heats and becomes pale, thick and increased in volume.
4. Continue whisking until the zabaglione reaches 160°F (71°C) on an instant-read thermometer. The mixture should be thick enough to fall from the whisk in ribbons. Keep the water at a gentle simmer so the yolks heat gradually without scrambling. USDA guidance recommends cooking egg mixtures to 160°F. 
5. Remove the bowl from the heat. Continue whisking for another minute or two, then set aside until cooled to room temperature.
6. Prepare the mascarpone filling. Place the mascarpone in a large bowl and gently stir just until smooth. Avoid aggressively beating the mascarpone, which can cause it to become grainy or separate.
7. Gradually fold the cooled zabaglione into the mascarpone until the mixture is smooth, creamy and evenly combined.
8. Prepare the coffee. Pour the completely cooled espresso into a shallow dish.
9. Assemble the tiramisu. Working one at a time, quickly dip each savoiardo into the espresso, turning briefly to moisten both sides. Do not soak the cookies; they will continue to absorb moisture as the tiramisu rests.
10. Arrange the dipped savoiardi snugly in a single layer across the bottom of an 8-inch square baking dish, trimming cookies if necessary to fit.
11. Spread half of the mascarpone-zabaglione filling evenly over the ladyfingers.
12. Add a second layer of quickly dipped savoiardi, followed by the remaining mascarpone filling. Smooth the top.
13. Cover and refrigerate for at least 10 hours, preferably overnight. The long rest allows the savoiardi to soften and the flavors and layers to meld. The Accademia’s traditional Treviso preparation likewise specifies at least 10 hours of refrigeration. 
14. Finish and serve. Shortly before serving, generously dust the top with unsweetened cocoa powder. If desired, finish with a very light grating of bittersweet chocolate.

Tip:
Dip the savoiardi very quickly. A brief dip gives the finished tiramisu distinct, tender layers; soaking them can produce a wet or collapsed dessert.
For the cleanest slices, keep the tiramisu well chilled and wipe the knife between cuts.
Make Ahead:
Tiramisu is particularly well suited to making a day ahead. Assemble it, cover tightly and refrigerate overnight. Dust with cocoa shortly before serving for the freshest appearance.
About This Version:
Traditional Treviso tiramisu is made from six principal ingredients: mascarpone, egg yolks, sugar, savoiardi, coffee and unsweetened cocoa. The traditional formula documented by the Accademia del Tiramisù does not contain Marsala or whipped cream. 
This GB Recipes version deliberately substitutes a cooked Marsala zabaglione for the uncooked yolk-and-sugar mixture. The technique is adapted from the Vanilla Bean Zabaglione already in the GB Recipes collection, while omitting its whipped cream, vanilla and orange because those ingredients aren’t needed here.
Source: GJB Recipes, adapted from traditional Italian tiramisu and the GB Recipes Vanilla Bean Zabaglione; traditional tiramisu reference: Accademia del Tiramisù.

Breville Control Freak Method:

The Breville Control Freak can be used to prepare the zabaglione without a double boiler by using the temperature probe to control the temperature of the egg mixture directly.

1. In a small induction-compatible saucepan, whisk together the egg yolks and sugar until well combined and beginning to lighten. Gradually whisk in the Marsala.
2. Place the saucepan on the Breville Control Freak. Insert the temperature probe into the zabaglione, making sure the tip of the probe remains submerged in the mixture.
3. Select Probe Control and set the target temperature to 160°F.
4. Begin heating, whisking continuously and making sure to reach the bottom and corners of the saucepan. As the mixture warms, it will become pale, foamy and increase in volume.
5. Continue whisking until the zabaglione reaches 160°F and is thick enough to fall from the whisk in ribbons.
6. Immediately remove the saucepan from the Control Freak and continue whisking for about 1 minute as the mixture begins to cool.
7. Allow the zabaglione to cool to room temperature before gently folding it into the mascarpone as directed in the recipe.

Tip:
Use Probe Control, rather than simply setting the cooking surface to 160°F. The probe measures the temperature of the zabaglione itself and allows the Control Freak to regulate the heat as the mixture approaches the target temperature.