“Tira mi su” is an Italian phrase which literally means “pick me up,” and this dessert will accomplish that. Because the main ingredients are eggs, cheese and espresso, it is as appropriate for a breakfast or brunch buffet as it is after dinner as dessert! The first time I ever tasted Tiramisu the combination of flavors and textures on my taste buds sent me to my happy place. Even though I never had this as a child it is like a comfort food for me.
There is no oven time required and just one layer requires cooking on the stove top, not counting if you make your espresso on the stove top. Once you have everything staged, the assembly is a snap.
Tiramisu is the perfect holiday dessert. It is sinfully creamy and best when prepared a day ahead; so you get a beautiful presentation of wonderful deliciousness with no last minute fussing. Try this for a holiday brunch. It is practically a breakfast in itself, eggs, cream, coffee, cheese…a perfect brunch addition.
Tiramisu does not get baked; the layers are prepared and then assembled. The trickiest part of the recipe is the Zabaglione. Zabaglione, by itself, is an Italian dessert, consisting of egg yolks, sugar and marsala wine or another liqueur. If you want to make this and skip the whole Tiramisu, serve the Zabaglione with fresh berries.
When Nonna Anna was a young child in Naples, Zabaglione was often served for breakfast…no alcohol and they used whole fresh eggs; pure protein with some sugar thrown in for tastiness. (Yes, my mother-in-law’s name is the same as mine, so we call her “Nonna Anna”.)
The recipe on this site gives the measurements for an 11 x 7 inch glass dish. For a more dramatic presentation you can also make this in a trifle bowl. The quantities will differ depending on the size of your bowl, but it should be fairly simple to figure out.
Mix 1/4 cup of the espresso with the mascarpone cheese. This will make the mascarpone easier to spread.
Pour the sweetened, cooled espresso into a pie plate.
Dollop on top of the lady finger layer half of the mascarpone mixture - If it is difficult to spread, add a little more espresso.
Drizzle half of the zabaglione over the mascarpone layer.
Then spoon on half of the Lite Non-Dairy Whipped Topping.
Stir in the marsala wine.
Reduce the heat under the pan of boiling water to a simmer and place the glass bowl over the water, make sure the bottom of the bowl doesn't touch the water. (Or use a double-boiler.)
To fully experience the true flavors, make this dessert the day before serving and refrigerate.