Name: Tiramisu
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 large egg yolks; 60 g caster sugar; 250 g mascarpone, at room temperature; 1 tbsp Marsala wine; 2 large egg whites; 185 ml freshly brewed espresso, cooled; 185 ml Marsala wine, extra; 18 savoiardi biscuits (Italian sponge fingers); 3 tsp cocoa powder, sifted, for the layers; cocoa powder, extra, sifted, for dusting before serving

Method

Put the egg yolks and caster sugar in a medium bowl and beat with an electric hand mixer for 3–5 minutes until thick, pale and creamy. Add the room-temperature mascarpone and 1 tablespoon Marsala and beat on low speed for about 2 minutes until smooth and well combined, without overbeating, as mascarpone can turn grainy or split. Set aside.
8 mins
In a clean, dry bowl with clean beaters, whisk the egg whites to soft peaks, until glossy and holding their shape with the tips gently folding over when the beaters are lifted.
Fold half of the egg whites into the mascarpone mixture with a large metal spoon or spatula to loosen it. Add the remaining whites and fold until evenly incorporated, using a gentle cutting and turning motion to keep as much air as possible. The cream should be pale, thick and light.
Combine the cooled espresso and the extra Marsala in a shallow bowl wide enough to dip the biscuits. Have six 310 ml serving glasses or ramekins ready.
Quickly dip six savoiardi, one at a time, into the coffee and Marsala mixture, turning briefly to coat both sides and not leaving them in for long as they absorb liquid very quickly. Place one biscuit in the base of each glass, breaking it to fit if necessary, and drizzle about ½ teaspoon of the remaining coffee mixture over each.
Divide about one-third of the mascarpone cream between the six glasses, spreading it over the biscuit layer, and dust lightly with some of the sifted cocoa.
Repeat twice more: quickly dip another six biscuits and place one in each glass, add a little coffee mixture if needed, divide another third of the cream between the glasses and dust lightly with cocoa. Finish with the remaining cream, spreading the tops neatly. Each glass should have three biscuit layers and three cream layers.
Cover the glasses loosely with cling film and refrigerate for at least 6 hours, preferably overnight, so the biscuits soften, the flavours develop and the cream firms up.
6 hrs
Just before serving, dust the tops generously with extra sifted cocoa powder and serve chilled, straight from the glasses.

Serving suggestions

Just before serving, dust the tops generously with extra sifted cocoa powder. Serve chilled, straight from the glasses or ramekins.

Cook’s tips

Give the biscuits only a very quick dip, as savoiardi absorb liquid rapidly and soggy biscuits make a watery tiramisu. Use room-temperature mascarpone so it blends smoothly, and beat gently, stopping as soon as it is combined, to avoid a grainy texture. Chilling overnight gives the best result, as the biscuits become tender and the cream sets into distinct layers. This traditional recipe uses uncooked eggs: use fresh, pasteurised eggs where possible, keep the tiramisu refrigerated at 5°C or below and eat within 24–48 hours. Avoid serving it to pregnant women, young children, older people or anyone with a weakened immune system.