Tiramisù
Layers of coffee and Marsala soaked savoiardi biscuits, sandwiched with a smooth, silky, yet light, creamy Mascarpone; this world famous dessert, is surprisingly easy to make, and incredibly enjoyable to eat.
Serves 4 - 6
Ingredients
- 160ml espresso coffee – I make 4 pods worth in my Nespresso machine. Or you could use strong filter or instant coffee.
- 2 eggs, separated
- 50g caster sugar
- 250g mascarpone cheese, at room temperature
- 50ml Marsala wine (or replace with extra coffee)
- 125g - 135g savoiardi biscuits
- 7g/1 tablespoon cocoa, sieved
Instructions
This dessert takes only around 15 minutes to make. However, please remember that it needs to be refrigerated for a minimum of 4 hours, but preferably over night, before serving.
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Make the coffee and set aside to cool.
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Whisk the egg whites with half of the sugar until the soft peaks stage. Transfer to another bowl.
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Tip egg yolks and the remaining sugar into the bowl you whipped the egg whites in. There is no need to wash the bowl or whisks! Whip until pale and creamy.
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Add the mascarpone to the egg yolks and whisk to mix thoroughly.
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Fold ⅓ of the egg whites into the egg yolks and then gently fold in the remainder.
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Add the Marsala to the coffee. Pour half into a shallow dish.
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Dip both sides of half the savoiardi biscuits in the coffee in the shallow dish for around 3 seconds each. Lay out in the base of a serving dish - they should fit quite snugly.
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Top with half the mascarpone mix and spread evenly.
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Repeat with the remaining savoiardi, coffee and mascarpone mixture.
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Cover and refrigerate for a minimum of 4 hours but preferably overnight.
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To serve, sieve over the cocoa to give you a thick layer. Serve in squares from the serving dish.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- electric whisk and mixing bowl
- smaller mixing bowl
- jug to make the coffee
- small dish for soaking the biscuits in coffee
- sieve
- serving dish - mine measures 20cm/8in x 15cm/6in x 6cm/2½ in
Timings!
This dessert takes only around 15 minutes to make. However, please remember that it needs to be refrigerated for a minimum of 4 hours, but preferably over night.