Tiramisu

1. Brew your coffee and then set aside to cool.
2. Using an electric mixer or hand whisk, whip the cream with 1 tablespoon of sugar until it holds peaks. 
3. In a separate bowl, beat the egg yolks with the remaining sugar at maximum speed until they become pale. Then mix in the mascarpone in thirds, until combined and gently fold the whipped cream into the mixture.
4. Pour the coffee into a wide shallow dish and add the marsala to the coffee. Dip the ladyfingers in the coffee mixture very quickly, one by one, then place in the bottom of the dish until covered. Spread half the mascarpone filling over the ladyfingers, making an even layer.
5. Dip the remaining ladyfingers in the coffee to create another layer, then spread the remaining mascarpone on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight before serving. Dust with cocoa powder just before serving.

FAQs

• Where is tiramisu originally from? Tiramisu is from Italy. The word tiramisù literally means to “pick me up” or “cheer me up” and is traditionally served at the end of a meal.
• Can I make tiramisu ahead of time? Yes, the flavours will develop overnight and the ladyfingers will be softer from absorbing the liquid and mascarpone mixture. You can make this up to two days ahead. 
• How do I prevent the risk of getting sick from salmonella with raw egg? The risk of salmonella is possible but low. Prevent any of the egg yolk or white from touching the outside of the egg shell which may have a low-risk of salmonella being present on the egg shell. To minimise this risk, use fresh and good quality eggs, that should not have a bad smell when cracked open. Refrigerate eggs to slow bacteria growth. 
• Can tiramisu be made without alcohol? Yes, for a non-alcoholic version, substitute the Marsala or brandy addition with extra coffee.
• Can my tiramisu go bad? As a general rule, use fresh ingredients and keep tiramisu chilled consistently in a sealed container in the fridge to give it a longer shelf life. If it smells and looks watery, has mould on the surface or tastes sour, then it’s gone past it’s prime. 

Recipe tips

• What can I use instead of ladyfinger (savoiardi) biscuits? You can substitute with sponge cake cut into strips and dried on a rack for a few days. By drying out the sponge, this will stop it from breaking too much when dipped. 
• What alcohol is best to use in TIramisu? Marsala is traditionally used in Italian households for Tiramisu. It is a fortified wine with a deep, caramel flavour. Dark rum, brandy, amaretto or coffee liqueur could be used instead—it won’t be a classic tiramisu but will give another level of caramel richness to it. 
• Can I use cream cheese (like Philadelphia cheese) instead of mascarpone? Mascarpone is an Italian style cream cheese that has a buttery flavour and is looser in texture, whereas Philadelphia cream cheese has a slight tanginess and is thicker. If using cream cheese, try folding in soft whipped cream to lessen the acidic flavour and to make it more loose like mascarpone. 
• How long can I keep tiramisu for? As a general rule, around 3-4 days in the fridge. It’s best to consume 1-2 days after making, as the flavours have developed over time.
• Can I freeze tiramisu? You can freeze this wrapped (without dusting the top) for three months, but it must thawed in the fridge and consumed within 3 days