crespelle tiramisu

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CRESPELLE TIRAMISU
Tiramisu Crepes

Developed by Anna Maria EXCLUSIVELY for her website this dessert is delicious and delicate, and makes for an extraordinary presentation.

prepare the crespelle
Click here for the recipe

Place crepe on a work surface. Fill with mascarpone cream.

Roll the crepe.

Cut in half and set aside. Repeat until all the crepes are used.

Arrange the crepe rolls in a ceramic pan or pie pan.

Pour the reserved zabaglione on the crepes.

Decorate with the rasberries.

Sprinkle with powdered sugar. Serve lukewarm, or lightly warm up in the oven before serving.

for the zabaglione (NOTE: quantities are double the regular recipe):
8 egg yolks
1 cup (200 gr) sugar

1 cup (240 cc) Marsala wine (if not available substitute with other sweet wine like Port or Madeira)

for the mascarpone cream:

1 lb (450 gr) mascarpone cheese, at room temperature

1 cup (230 cc) heavy whipping cream

for the topping:
2 oz (60 gr) rasberries
powdered sugar

Prepare the zabaglione -
See recipe for zabaglione at this link
*** NOTE: The quantities for zabaglione in this recipe are doubled.

Prepare the Mascarpone Cream using half the quantity of zabaglione.
See recipe for Mascarpone Cream at this link
Reserve the remaining zabaglione for later.