copycat buca di beppo tiramisu

Name: Copycat Buca Di Beppo Tiramisu
Yield: 8
Ingredients: ## ESPRESSO RUM MIXTURE:; 1/4 cup(s) espresso, brewed; 1/4 cup(s) dark rum; ## ZABAGLIONE:; 5 large egg yolks; 1 large egg; 1/4 cup(s) sugar; 1/2 cup(s) marsala wine; ## TIRAMISU:; 9 ounce(s) mascarpone cheese; 24 - ladyfingers; 1/2 ounce(s) cocoa powder; 1/8 cup(s) biscotti, crumbled

(3 RATINGS)

101 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Mar 7, 2012

Ok...now I'm drooling!

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yield 8 serving(s)

Ingredients

ESPRESSO RUM MIXTURE:
1/4 cup espresso, brewed
1/4 cup dark rum
ZABAGLIONE:
5 large egg yolks
1 large egg
1/4 cup sugar
1/2 cup marsala wine
TIRAMISU:
9 ounces mascarpone cheese
24 - ladyfingers
1/2 ounce cocoa powder
1/8 cup biscotti, crumbled

How To Make copycat buca di beppo tiramisu

Step 1

ESPRESSO RUM MIXTURE: Mix espresso & rum together.

Step 2

ZABAGLIONE: Whisk egg yolks & whole egg together with sugar until eggs are thick & lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk & repeat microwaving & whisking 4 - 6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.
Step 3

ASSEMBLY: Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture & place in serving bowl 3" deep x 7" wide. Top with 1 oz. of zabaglione. Using a 3 oz. scoop, layer 1/3 of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione & mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder & crumbled biscotti.
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