As an example of one of the many delicious variations of Tiramisú, I am posting a step-by-step recipe for Tiramisú with Mixed Berries that is quickly becoming a new classic.
for the zabaglione cream
* 4 egg yolks
* 1/2 cup (100 g) sugar
* 1/2 cup (120 cc) Marsala wine (you can substitute with another sweet wine like Port or Madeira)
* 1 lb (450 g) mascarpone cheese at room temperature
* 1 cup (230 cc) whipping cream
for the Tiramisú
* 8 – 10 ladyfinger cookies
* 1/2 cup (120 cc) Marsala wine (or another sweet wine) to soak the ladyfingers
* 10 oz (300 g) mixed berries (strawberries, raspberries, blackberries, etc.)
* 1/2 cup (115 cc) whipping cream
* 2 teaspoons powdered sugar
* 1/2 teaspoon vanilla
* 5 oz (150 g) ripe mixed berries (strawberries, raspberries, blackberries)
* 1 kiwi fruit, diced
preparing the zabaglione filling
Beat egg yolks in a heat proof bowl until fluffy.
Beat in sugar . . .
. . . and Marsala wine.
Whisk over a pan of simmering water until the cream thickens.
Mash the mascarpone cheese in a bowl with a rubber spatula until creamy.
Add the zabaglione into the mascarpone cheese and beat to mix very well.
Whip the cream. Fold the whipped cream into the zabaglione cheese cream by hand until smooth.
assembling the Tiramisú
Assemble the dessert in 4-6 serving glasses, cups, or ramekins. Break the cookies in smaller pieces.
Lightly soak the ladyfinger pieces in the sweet wine.
Place them in one layer in the glasses.
Evenly distribute half of the zabaglione cream over the ladyfingers.
Add about half of the berries on top.
Repeat the step with more layers of ladyfingers, zabaglione cream, and berries, until all the ingredients are used. End with a layer of berries on the top.
Whip the cream with powdered sugar and vanilla before serving. Remove the tiramisu from the refrigerator. Garnish the Tiramisu on top with whipped cream . . . .
. . . . berries, and the dices of kiwi.