Ingredients for Buca Di Beppo Tiramisu
- 16 oz mascarpone cheese
- 1 cup strong brewed espresso
- ¼ cup dark rum
- Approximately 30-36 ladyfingers
- Unsweetened cocoa powder, to taste
- ⅓ cup crumbled biscotti
- Egg Yolks
- Egg
- ½ cup granulated sugar
- ¼ cup Marsala wine
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How to Make Buca Di Beppo Tiramisu
- Brew 1 cup of strong espresso and let it cool completely. Mix with ¼ cup of dark rum.
- In a large bowl, whip 16 oz of mascarpone cheese until light and fluffy.
- In a separate bowl, whisk together 4 large egg yolks and 2 whole large eggs with ½ cup of granulated sugar until pale yellow and thick (about 5-7 minutes).
- Whisk in ¼ cup of Marsala wine.
- Cook the zabaglione: Microwave on high in 30-second intervals, whisking vigorously after each interval, until thick (about 2-3 minutes total). Watch carefully to prevent curdling. Alternatively, whisk over a simmering double boiler until thick.
- Line a 9x13 inch baking dish with ladyfingers, dipping each briefly in the espresso-rum mixture.
- Spread one-third of the whipped mascarpone over the ladyfingers.
- Top with one-third of the zabaglione.
- Repeat layers two more times, ending with a layer of mascarpone.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, dust generously with unsweetened cocoa powder and crumble approximately ⅓ cup of biscotti over the top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
61g
Fat
12g
Carbs
9g
