How to make the best Tiramisu you've ever tasted!
My wife and I picked up this recipe at a cooking class at Deer Valley, UT when we lived in Park City. The class is really more of a night out to dinner with lots of wine (although my pregnant wife couldn't partake) plus fun cooking instruction as a bonus. The pastry chef told us she'd been working on this recipe for years and now feels it is just right.
I tasted a lot of Tiramisu while I lived in New York, but this was definitely the best I've ever had. This recipe isn't difficult except for the whisking to make the zabaglione.
The first time we made it, we prepared the Zabaglione by whisking over a bowl of hot water and it took forever. The second time we put the mixing bowl in a pan of water we kept hot on the stove and it went a lot faster. You could also use a double boiler.
This method of heating the ingredients in a double boiler is called bain-marie. Not only will it speed up the cooking process, it should also help reduce any issues with salmonella. You will be whisking everything over the simmering water just below the boiling point.