Tiramisu
This is the quintessential Italian dessert. The layers of coffee-spiked sponge fingers and silky mascarpone cream are to die for, so come on – what are you waiting for?
Ingredients
Method
Ingredients
- 500g mascarpone cheese
- 200ml thickened cream
- 4 egg yolks
- 5 tbsp sugar
- 2-3 Tbsp Marsala (or brandy or ron)
- 4 tbsp espresso-strength coffee, cooled
- 200g ladyfinger(savoiardi) biscuits
- Dark chocolate for grating or cocoa powder.
Method
- Brew your coffee and then set aside to cool.
- Using an electric mixer or hand whisk, whip the cream with 1 tablespoon of sugar until it holds peaks.
- In a separate bowl, beat the egg yolks with the remaining sugar at maximum speed until they become pale.
- Fold the mascarpone cheese into the egg yolk mixture, one tablespoon at a time, until combined.
- Gently fold the whipped cream into the mixture.
- Pour the coffee into a wide shallow dish. Add the marsala wine or brandy to the coffee.
- Dip the ladyfingers in the coffee mixture very quickly, one by one, then place in the bottom of a tray or dish small enough so the biscuits slightly overlap. Continue to dip until the bottom of the pan is covered.
- Spoon half the mascarpone filling over the ladyfingers and spread into an even layer. Grate over a healthy shower of chocolate.
- Dip the remaining ladyfingers in the coffee to create another layer. Top with the remaining mascarpone mixture and spread.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Sprinkle the remaining chocolate or cacao on top before serving.