Share →
Buca di Beppo Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Heavenly Tiramisu
Prep time:
Cook time:
Total time:
Serves: 4
Thanks to Karen Goguen for sharing this. This recipe is from the original Buca di Beppo Italian restaurant in Minneapolis, MN. You will need to know how to make a zabaglione* custard in order to make this recipe. Although none came with the Buca di Beppo recipe, a simple zabaglione recipe is included below. Serves 4.
  • ESPRESSO RUM MIX, 1/2 cup
  • ROUND LADY FINGERS, 3 (6 inches in diameter)
  • COCOA POWDER, 1/2 oz.
  • BISCOTTI (CRUMBLED), 1/8 cup
  1. Whip the mascarpone cheese until light and airy.
  2. Dip ladyfingers in rum espresso mixture and place in serving bowl 3 inches deep by 7 inches wide.
  3. Top with 1 oz. of zabaglione.
  4. Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.
  5. Repeat process two more times with remaining ladyfingers.
  6. Place bowl in cooler until needed.
  7. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
  8. [b]
  10. [/b]
  11. [b]Ingredients[/b]
  12. ‘ 5 egg yolks
  13. ‘ 1 whole egg
  14. ‘ 1/4 cup sugar
  15. ‘ 1/2 cup Marsala
  16. [b]
  17. Directions[/b]
  18. In batter bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.
  19. Whisk in the Marsala.
  20. Microwave on high for 30 seconds.
  21. Whisk.
  22. Repeat this timing for about 4-6 times, or until the pudding is thick.


Related Images:

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>