Classic Tiramisu with Zabaglione

This is the real-deal Italian tiramisu with zabaglione at its heart, the cooked Marsala custard that makes all the difference.

You start by whisking egg yolks, sugar, and Marsala over simmering water until the mixture triples in volume and becomes thick and fluffy. That zabaglione gets folded into whipped mascarpone and cream, creating an impossibly light, boozy filling. Sponge cake pieces get brushed with espresso and rum, then layered into individual wine glasses with the mascarpone mixture.

Top it with shaved chocolate and ground espresso, chill for at least 3 hours, and you’ve got restaurant-quality tiramisu that looks as impressive as it tastes.

Chef Tips

• Make the zabaglione first and chill it completely (up to 2 days ahead) so it’s cold when you fold it into the mascarpone
• Use a portable electric mixer to beat the zabaglione over the double boiler (your arm will thank you)
• Don’t let the bowl touch the simmering water or you’ll scramble the eggs
• Brush the espresso-rum mixture on both sides of the cake but don’t soak it to mush
• Use balloon wine glasses for elegant individual servings that show off the layers

Variations

• Grand Marnier: Swap Marsala for Grand Marnier in the zabaglione for orange notes
• Hazelnut Tiramisu: Add 2 tbsp Frangelico to the espresso mixture and top with chopped hazelnuts
• Traditional Layer Cake: Skip the wine glasses and layer everything in a 9×13 pan for family-style serving