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Buca di Beppo Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

Thanks to Karen Goguen for sharing this. This recipe is from the original Buca di Beppo Italian restaurant in Minneapolis, MN. You will need to know how to make a zabaglione* custard in order to make this recipe. Although none came with the Buca di Beppo recipe, a simple zabaglione recipe is included below. Serves 4.

Ingredients

• MASCARPONE CHEESE, 9 oz.
• ZABAGLIONE CUSTARD, 3 oz.
• ESPRESSO RUM MIX, 1/2 cup
• ROUND LADY FINGERS, 3 (6 inches in diameter)
• COCOA POWDER, 1/2 oz.
• BISCOTTI (CRUMBLED), 1/8 cup

Directions

1. Whip the mascarpone cheese until light and airy.
2. Dip ladyfingers in rum espresso mixture and place in serving bowl 3 inches deep by 7 inches wide.
3. Top with 1 oz. of zabaglione.
4. Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.
5. Repeat process two more times with remaining ladyfingers.
6. Place bowl in cooler until needed.
7. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.

* ZABAGLIONE

Ingredients

• 5 egg yolks
• 1 whole egg
• 1/4 cup sugar
• 1/2 cup Marsala

Directions

1. In batter bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.
2. Whisk in the Marsala.
3. Microwave on high for 30 seconds.
4. Whisk.
5. Repeat this timing for about 4-6 times, or until the pudding is thick.