Tiramisù

Ingredients

• 100 g (about 6 yolks)egg yolks
• 75 gcaster sugar
• 100 gMarsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)
• 200 g (about 19)savoiardi biscuits
• 500 gmascarpone
• 125 gpouring cream
• to dustDutch-process cocoa
• to servedark chocolate (at least 53% cocoa solids), grated
• as neededcoffee-Marsala soaking liquid
• 150 g eachgolden rum and brandy
• 700 gespresso or other strong coffee
• 500 gMarsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)

Instructions

1. 1

   Mix soaking liquid

   Combine the golden rum, brandy, coffee and Marsala in a jug, then mix well.

2. 2

   Cook the zabaglione

   Whisk the egg yolks, sugar and 100 g Marsala in a bowl set over a saucepan of gently simmering water. Continue for 8–10 minutes, until the mixture has doubled in volume and reaches 84°C, then set aside to cool.

3. 3

   Whisk mascarpone

   In a separate bowl, whisk the mascarpone and cream until soft peaks form.

4. 4

   Fold together

   Fold the mascarpone mixture into the cooled zabaglione until combined, then set it aside.

5. 5

   Cut biscuits

   Cut the savoiardi to fit your glasses or serving bowl.

6. 6

   Soak first layer

   Dip the savoiardi in the soaking liquid for 10 seconds. Arrange them in the bases of eight 250 ml glasses, a 2-litre glass bowl or a selection of serving glasses.

7. 7

   Dust with cocoa

   Dust the savoiardi in the glasses with cocoa.

8. 8

   Add cream layer

   Pipe or spoon the zabaglione mixture over the biscuits, covering them.

9. 9

   Build second layer

   Add another layer of dipped savoiardi, dust with more cocoa, then top with more zabaglione. Cover and refrigerate for at least 3 hours or overnight.

10. 10

    Finish and serve

    Dust with cocoa powder and top with shaved dark chocolate.

What is tiramisù?

Tiramisù is an Italian layered dessert made with coffee-soaked savoiardi and a creamy mascarpone filling. Its precise origins are disputed, but the combination of coffee, cocoa and soft, chilled layers has become a familiar part of Italian cooking.

This version enriches its filling with zabaglione, a whisked yolk, sugar and Marsala mixture. The extra Marsala in the soaking liquid gives the biscuits a pronounced coffee-and-wine flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 10g protein, 52g carbs, 41g fat.

The savoiardi and added sugar contribute much of the carbohydrate, while mascarpone, cream and egg yolks account for much of the fat; the yolks and mascarpone also provide protein. The soaking liquid adds coffee and spirits, so balance a serving with fresh fruit if you want something lighter alongside.

The Marsala and coffee

Soaking liquid: The recipe combines strong coffee with golden rum, brandy and Marsala. Mix it thoroughly in a jug so the flavour is consistent for dipping.

Marsala: The filling uses 100 g, while the soaking liquid uses 500 g. The recipe specifies a half-and-half blend of Pellegrino Fine and Boronia or another Marsala all'uovo for both.

Getting the zabaglione right

Gentle heat: Whisk the yolks, sugar and Marsala over gently simmering water rather than letting the bowl touch the water. This helps the mixture heat evenly as you whisk.

Doneness: Allow 8–10 minutes and look for a mixture that has doubled in volume and reached 84°C. A thermometer makes it easier to check the stated temperature accurately.

A smooth mascarpone cream

Soft peaks: Whisk the mascarpone and pouring cream until they hold soft peaks. Stop there so the mixture remains pliable enough to fold into the zabaglione.

Folding: Make sure the zabaglione has cooled before combining it with the mascarpone mixture. Fold until the colour and texture are even, without stirring more than needed.

Dipping and layering

Ten seconds: Dip each savoiardo for 10 seconds, as directed, then place it straight into the serving vessel. Consistent dipping gives the layers an even coffee flavour.

Two layers: Fit the biscuits to the glasses or bowl, then cover each biscuit layer with cocoa and zabaglione. Finish with a cream layer before chilling.

Chilling and serving

Chilling time: Refrigerate the covered tiramisù for at least 3 hours or overnight. The stated 40-minute total time does not include this resting period.

To serve: Add the final dusting of cocoa and grated or shaved dark chocolate just before serving. Individual glasses make it easy to portion the layered dessert.

Choosing a serving dish

Individual glasses: Eight 250 ml glasses give each serving its own layers and make the dessert simple to serve.

Shared bowl: A 2-litre glass bowl also works, as does an assortment of serving glasses. Cut the savoiardi to fit whichever vessel you choose.

Recipe notes & tips

• Use a jug to combine the coffee, rum, brandy and Marsala before dipping the biscuits.
• Keep the water beneath the zabaglione at a gentle simmer while whisking.
• Check both the volume and temperature of the zabaglione: it should double in volume and reach 84°C.
• Cut the savoiardi to fit your chosen glasses or bowl before assembling the layers.
• Set a timer for the 10-second biscuit dip to keep the layers consistent.
• Make the dessert the day before if you want to use the overnight chilling option.

Variations

• Individual portions: Assemble the layers in eight 250 ml glasses for ready-to-serve portions.
• Shared bowl: Use a 2-litre glass bowl and cut the biscuits to fit.
• Mixed glasses: Divide the layers among an assortment of serving glasses.
• Adjust the chocolate: Use dark chocolate with at least 53% cocoa solids, as specified, and grate it over the top.
• Overnight rest: Chill the covered tiramisù overnight instead of stopping at the minimum 3 hours.

Common mistakes to avoid

• Overheating the zabaglione: Keep the water at a gentle simmer and whisk until the mixture reaches 84°C.
• Stopping too soon: Continue whisking for 8–10 minutes, until the zabaglione has doubled in volume and reached the stated temperature.
• Mixing while warm: Let the zabaglione cool before folding it into the mascarpone mixture.
• Overwhisking the cream: Stop the mascarpone and cream at soft peaks so they can still be folded together.
• Uneven soaking: Dip each savoiardo for 10 seconds rather than leaving some in the liquid longer.
• Serving too soon: Chill for at least 3 hours, or overnight, before finishing and serving.

How to store

Keep the covered tiramisù refrigerated and serve it within 2 days. It is best served chilled; add the final cocoa dusting and chocolate just before serving.

Frequently asked questions