Tiramisu is an Italian phrase which literally means “pick me up,” and this dessert will accomplish that. Because the main ingredients are eggs, creamy 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’s like a comfort food for me.
Also, this 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.
Hurray for no bake desserts! 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.
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, just 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”.)
This recipe 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.
Please let us know how your Tiramisu turns out! Be a Gr8 Friend and post a picture of your completed creation on Facebook, Instagram or Twitter; and tag @great8friends!