We’ve modified this traditional Italian dessert so even the youngest family members can dig in (it’s usually made with Marsala wine and rum).

Prep Time: 20 minutes, cook time: 5 minutes plus 3 hours chill time, servings: 4
Ingredients
2 egg yolks
5 tablespoons sugar
1-1/4 cups very cold heavy cream
8 ounces mascarpone cheese
3/4 cup strongly brewed decaf coffee
24 soft Savoiardi biscuits (sponge cake fingers)
4 brandy or sundae glasses
5 ounces good quality dark chocolate, chopped very fine and divided into thirds
1 pint fresh raspberries (reserve 4 for garnish)
Directions
1. Place egg yolks and sugar in a medium heatproof bowl and beat with a whisk until well blended. Fill a small pot halfway with water, making sure the opening is large enough for the bowl to rest on top without touching the water. Bring the water to a gentle simmer, place the bowl on top and whisk constantly until the egg yolk mixture forms thick ribbons when drizzled from the whisk, about 5 minutes. Remove from heat and let cool 5 minutes.
2. Pour cream into a mixing bowl and beat with an electric mixer until stiff peaks form. Fold whipped cream into egg mixture, then fold in mascarpone cheese. Keep mixture (zabaglione) refrigerated until ready to use.
3. Pour coffee into a shallow dish or bowl. Dip in Savoiardi, 1 at a time, and arrange 3 pieces at the bottom of each brandy glass. Evenly spoon half the zabaglione over the biscuits. Sprinkle a third of the chocolate on top. Using half the raspberries, arrange in an even layer over chocolate. Repeat to make a second layer of each. Garnish tiramisu with remaining chocolate and top each with a raspberry. Chill in the refrigerator 3 hours or overnight. 

Prep Time: 20 minutes, cook time: 5 minutes plus 3 hours chill time, servings: 4

Ingredients

2 egg yolks

5 tablespoons sugar

1-1/4 cups very cold heavy cream

8 ounces mascarpone cheese

3/4 cup strongly brewed decaf coffee

24 soft Savoiardi biscuits (sponge cake fingers)

4 brandy or sundae glasses

5 ounces good quality dark chocolate, chopped very fine and divided into thirds

1 pint fresh raspberries (reserve 4 for garnish)

Directions

1. Place egg yolks and sugar in a medium heatproof bowl and beat with a whisk until well blended. Fill a small pot halfway with water, making sure the opening is large enough for the bowl to rest on top without touching the water. Bring the water to a gentle simmer, place the bowl on top and whisk constantly until the egg yolk mixture forms thick ribbons when drizzled from the whisk, about 5 minutes. Remove from heat and let cool 5 minutes.

2. Pour cream into a mixing bowl and beat with an electric mixer until stiff peaks form. Fold whipped cream into egg mixture, then fold in mascarpone cheese. Keep mixture (zabaglione) refrigerated until ready to use.

3. Pour coffee into a shallow dish or bowl. Dip in Savoiardi, 1 at a time, and arrange 3 pieces at the bottom of each brandy glass. Evenly spoon half the zabaglione over the biscuits. Sprinkle a third of the chocolate on top. Using half the raspberries, arrange in an even layer over chocolate. Repeat to make a second layer of each. Garnish tiramisu with remaining chocolate and top each with a raspberry. Chill in the refrigerator 3 hours or overnight. 

Featured Cookbook
With Maxine Clark’s Italian Kitchen, prolific cookbook writer and food stylist Clark delivers 20 years of experience teaching gourmet cooking in Tuscany and Sicily right to your doorstep. Dad and the kids can whisk you to la bella Italia for the day with a menu of Marinated Antipasti Trio, Sea Bass Baked in Parchment and Tiramisu with Raspberries. Buon appetito!