Saturday, February 12, 2011


My hubby is not a dessert person but the one dessert he never says "no" to is Tiramisu. Our particular favorite is the family style tiramisu from Buca di Beppo restaurant. I've been wanting to try making it at home but never got around to it. Well..the time has finally come! I was happy with how it turned out but the happiest person of all is....hubby, of course! :)


9 oz. Marscapone cheese
3 oz. Zabaione custard
1/2 C. espresso rum mix
3 Ladyfingers
1/4 C. Cocoa powder
1 Biscotti, crumbled

Cooking instruction:

1. Whip the mascarpone cheese until light and airy.

2. Dip ladyfingers in rum espresso mixture and place in a deep bowl dish.

3. Top with 1 oz. of zabaione.

4. Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.

5. Repeat process two more times with remaining ladyfingers.

6. Refrigerate until ready to serve.

7. Prior to serving, dust with cocoa powder and crumbled biscotti.


When I hear chefs on Food Network shows say "zabaione," it sounds so fancy and sophisticated...and intimidating. What is zabaione anyway? I searched on google and found out zabaione is an Italian dessert made of egg yolks, sugar, and sweet wine...then whipped to make a light and airy custard. It is traditionally served with figs. Surprisingly, zabaione is actually quite simple to make. You can even make it using the microwave, which was what I did. I didn't have figs on hand so I served it over mixed berries.


5 egg yolks
1 whole egg
1/4 C. sugar
1/2 C. Marsala
Mixed berries

Cooking instruction:

1. In a microwavable bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.

2. Whisk in the Marsala.

3. Microwave on high for 30 seconds.

4. Whisk.

5. Repeat this timing for about 4-6 times, or until the pudding gets thick and airy.

6. Spoon over mixed berries.

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