tiramisu is ITALIAN people!!! (well italian food anyway)

I really hate how people always equate Tiramisu as a Japanese Dessert. This is because of an advertisement for chocolate graham crackers back in early 2000, where a Japanese person was eating tiramisu. I wish people in advertising would not have mislead people just because TIRAMISU rhymes with "tira moko". Now, every time i make this dessert someone always comments: "this is japanese right?" its irritating!

That aside, i found this great recipe for tiramisu from Giada de Laurentiis. I really do not like using raw egg (as most recipes call for) so the use of zabaglione is sheer genius.  Its takes some work, but trust me its really good! 


Giada de Laurentiis Tiramisu Recipe as follows


Ingredients
6 ounces container mascarpone cheese 
2/3 cup whipping cream 
1/2 cup sugar 
Chocolate Zabaglione, recipe follows 
2 1/2 cups espresso coffee, 
warmed 24 crisp ladyfinger cookies (recommended: Savoiardi) 
Unsweetened cocoa powder, 
for garnish Dark chocolate shavings, 


Directions:
Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. 
Fold the whipped cream into the mascarpone. 
Then fold in the chilled Chocolate Zabaglione. 
Cover and refrigerate.Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. 
Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.


Chocolate Zabaglione:


2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt


Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.


note: i used brandy instead of marsala wine cause i cant find one.


source:http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-tiramisu-recipe/index.htm