Alessi'S Tiramisu

• Zabaglione Cream
• 5 large egg yolks, from large grade eggs
• 1/4 cup sugar
• 1/2 cup marsala
• 1 cup whipping cream, chilled
• 4 tablespoons sugar
• 1 lb mascarpone cheese
• 2 cups freshly brewed espresso or 2 cups strong coffee
• 1/2 cup brandy or 1/2 cup marsala
• 1 tablespoon vanilla
• 2 (14 ounce) packages alessi Savoiardi cookies
• 2 tablespoons cocoa powder
• chocolate curls or fresh edible flower (to garnish) (optional)

1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
3. Place egg yolk mixture over water and gradually add Marsala, beating continously.
4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
5. Transfer to bowl, cover and refrigerate 30 minutes.
6. Whip cream with 2 Tbsp.
7. sugar until soft peaks form.
8. Fold in Mascarpone and Zabaglione and mix until well blended.
9. Cover and refrigerate 1 hour.
10. In a separate bowl, mix espresso, 2 Tbsp.
11. sugar, Brandy and vanilla.
12. Arrange cookies on the bottom of a 9" by 13" pan.
13. Carefully spoon about 1 Tbsp.
14. of the coffee mixture over each cookie so they are well saturated but not falling apart.
15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
16. cocoa.
17. Repeat one more time ending with cocoa.
18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
19. Garnish and serve.

zabaglione cream, egg yolks, sugar, marsala, whipping cream, sugar, mascarpone cheese, freshly brewed espresso, brandy, vanilla, cocoa powder, chocolate curls

Taken from www.food.com/recipe/alessis-tiramisu-72179 (may not work)