Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2001 Sarah Phillips CraftyBaking.com
Talk about creamy, rich, and heavenly, this recipe is for you. I created it to use my Espresso Tiramisu and it seems to make all of my problems float away (at least temporarily!) While traditional Tiramisu calls for raw egg yolks, often recipes use Zabaglione, which is essentially a custard cooked on the stove. Of course, you also just serve the Zabaglione on its own over a slice of plain cake or ladyfingers or even in a bowl with fresh berries. For a shortcut, I have often substituted with my Vanilla Bean Pastry Cream or Jell-O Brand Instant Pudding & Pie Filling (follow instructions for the 3.4-ounce pie filling), but they are not the same.
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