Talk about creamy, rich, and heavenly, this recipe is for you. I created it to use my Espresso Tiramisu and it seems to make all of my problems float away (at least temporarily!) While traditional Tiramisu calls for raw egg yolks, often recipes use Zabaglione, which is essentially a custard cooked on the stove. Of course, you also just serve the Zabaglione on its own over a slice of plain cake or ladyfingers or even in a bowl with fresh berries. For a shortcut, I have often substituted with my Vanilla Bean Pastry Cream or Jell-O Brand Instant Pudding & Pie Filling (follow instructions for the 3.4-ounce pie filling), but they are not the same.
CUSTARD RECIPE HELP
INGREDIENTS
4 large egg yolks, at room temperature
1/2 cup sugar
1/2 cup sweet Marsala wine (available in the supermarket)
3 cups (12 ounces) mascarpone cheese, at room temperature
2 tablespoons orange juice or more Marsala wine
1 cup heavy whipping cream, cold
INSTRUCTIONS
1. Fit the mixer with a whisk attachment.
Add the egg yolks in the bowl of electric mixer or heat-proof bowl, and beat on medium, for about 1 minute,
Then, beat in the sugar and Marsala.
2. Unclamp the mixing bowl. Whisk the egg yolk mixture over a pan of simmering water until thickened.
The zabaglione filling will thicken just before it reaches the boiling point, when small bubbles appear.
3. Remove and beat, either with a hand mixer set at medium speed or heavy-duty mixer fitted with the whisk attachment, until aerated and cold.
4. Mash the mascarpone with orange juice in a bowl with a rubber spatula until it is smooth.
5. Add in the zabaglione and fold in well.
6. In a separate bowl, whip the cream until soft peaks form.
7. Fold the whipped cream into the mascarpone mixture until smooth. Cover and chill until needed.
STORAGE
Can refrigerate for a day or two. Cannot be frozen.
