Try these classic Italian dessert recipes for creamy Tiramasu with Kahlua and Marsala and light and refreshing Peach Zabaglione
These Italian dessert recipes contain raw eggs. Please be aware of this if you intend to serve the desserts to pregnant women, the elderly or the very young
Tiramasu Recipe
- 2 eggs, separated
- 75g / 3oz caster sugar
- 60ml Marsala
- 25ml Kahlua
- 500g / 1 lb mascarpone cheese
- 500g / 1 lb sponge cake, cut into fingers
- sifted cocoa powder for dusting
For soaking the sponge
- 250ml espresso coffee
- 50ml Kahlua
- 125g / 4 oz caster sugar
Start this dish at least 3 - 4 hours before serving
- In a bowl over a bain - marie (pan of water) which has been placed over a low heat, whisk the 2 egg yolks, 1 egg white and the caster sugar together until slightly thick (approx 3 minutes). Still whisking remove the bowl from the heat and continue until the mixture becomes cold. This is known as a 'sabayon'.
- Warm the Marsala and Kahlua together in a saucepan then pour into the egg and sugar mixture and whisk together thoroughly.
- Beat the mascarpone cheese into the mixture until it becomes smooth and thick. This will take about 3 minutes. Set aside.
- In a bowl place the coffee, Kahlua and sugar. Dip the sponge cake fingers into the mixture to soak them quickly. Then cover the base of a serving dish with them.
- Add a layer of the mascarpone mixture followed by another layer of soaked sponge. Continue placing alternate layers to fill the dish, finishing with a layer of mascarpone.
- Cover and refrigerate until set, preferably 12 hours but at least 2.
- Lightly dust with sifted cocoa powder just before serving.
Serve with a chilled Moscato D'Asti
Peach Zabaglione Recipe
- 3 ripe peaches, peeled, stoned and halved
- 50ml Marsala
- 10 egg yolks
- 175g / 6 oz caster sugar
- 125ml double (heavy) cream, lightly whipped
- icing sugar for dusting
Prepare the peaches 2 - 3 hours before serving. Chill the glasses 1/2 hour before serving.
- Dice 4 peach halves into 5mm pieces, reserving the other 2 halves for serving.
- Heat a large heavy based frying pan. Add the peach pieces and Marsala and cook over a high heat until the alcohol has burnt off and most of the liquid has been absorbed (approx 8 mins).
- Remove from the heat, leave to cool and then refrigerate, covered, for about 2 hours.
- When the peaches have chilled, whisk the egg yolks and sugar together in a large bowl until thick, approx 10 minutes. Gently fold in the whipped cream and peaches.
- Divide the mixture among 4 chilled parfait glasses. Cut the 2 remaining peach halves in half and thinly slice almost to the bottom. Gently fan out and place one on top of each dessert. Dust with icing sugar.
Serve with Marsala dessert wine.
The copyright of the article Italian Dessert Recipes in Italian Cuisine is owned by Corinne Lutton. Permission to republish Italian Dessert Recipes in print or online must be granted by the author in writing.
