copycat buca di beppo tiramisu
(3 ratings)
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Ok...now I'm drooling!
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(3 ratings)
yield
8 serving(s)
Ingredients For copycat buca di beppo tiramisu
- ESPRESSO RUM MIXTURE:
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1/4 cespresso, brewed
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1/4 cdark rum
- ZABAGLIONE:
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5 lgegg yolks
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1 lgegg
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1/4 csugar
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1/2 cmarsala wine
- TIRAMISU:
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9 ozmascarpone cheese
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24ladyfingers
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1/2 ozcocoa powder
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1/8 cbiscotti, crumbled
How To Make copycat buca di beppo tiramisu
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1ESPRESSO RUM MIXTURE: Mix espresso & rum together.
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2ZABAGLIONE: 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.
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3ASSEMBLY: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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