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    You are in: Home / Italian / Buca Di Beppo Tiramisu Recipe
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    Buca Di Beppo Tiramisu

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Chef #265931's Note:

    Delicious Tiramisu Recipe, based on Buca di Beppo's recipe.

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    Units: US | Metric


    1. 1
      Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
    2. 2
      ESPRESSO RUM MIXTURE: Mix espresso and rum together.
    3. 3
      ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.

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    Ratings & Reviews:

    • on November 24, 2009


      Excellent recipe. The microwave instructions are very simple and if you have ever failed at zabaglione custard you will appreciate how easy this is. I use the Martha Stewart recipe for Sponge Cake and cut to fit the pan vs the ladyfingers.

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    Nutritional Facts for Buca Di Beppo Tiramisu

    Serving Size: 1 (145 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 267.5
    Calories from Fat 57
    Total Fat 6.4 g
    Saturated Fat 2.4 g
    Cholesterol 264.8 mg
    Sodium 67.0 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 0.9 g
    Sugars 15.3 g
    Protein 6.2 g

    The following items or measurements are not included:

    mascarpone cheese


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