Italian Tiramis | Kitchen on the Cliff with Giovanna Bellia LaMarca

Tiramisù is a modern Italian dessert that has taken the world by storm. In my version, I use the egg yolks to make Zabaglione, a delicious custard from Sicily which results in a delectable, silken smooth tiramisù. BOOKS: WEBSITE: INSTAGRAM: MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing VIDEO EDITING: Francesca LaMarca Sacco Ingredients for Tiramisù: 1. MAKE COFFEE: Make coffee in a 6-8 cup Italian Espresso Coffee Maker. 1 1/2 cups espresso coffee Pour into a deep disk while still hot Add 1/4 cup sugar, stir and set aside until cool 2. PREPARE ZABAGLIONE: 4 egg yolks 1/2 cup sugar 1/2 cup Marsala Wine 3. PREPARE FILLING: Whisk the cooled Zabaglione with the Mascarpone and fold in the whipped cream (1 cup of cream) until well mixed and free of lumps. 4. ASSEBLY: Savoiardi Italian Espresso