There is not much to say when it comes to tiramisù, except "hhhhhmmmmm!!!" LOL!
I think it is one of those desserts that cannot be made "light" because it just wouldn't be the same... Seriously, have a salad for dinner or something because I am speaking from experience... Light tiramisù just tastes... sad!
It is made by layering zabaglione (a custard-like mixture of egg yolks, liqueur, mascarpone cheese, cream and sugar) and savoiardi biscuits (lady fingers) soaked in espresso. Then dusted with cocoa powder and topped with grated chocolate if desired
When making cold/no-bake desserts, I tend to avoid raw eggs. And so, this tiramisù is no exception. It is adapted from Gordon Ramsay and is supposed to yield 4 individual portions, but I doubled it so I can fill an 11x7 dish.
You must make this, but make sure you take it away to a dinner with friends, because it is dangerous to have it laying around in your fridge...