Tiramisù

Our detailed and easy-to-follow recipe on how to make tiramisù.

📝 Ingredients

• 100 gm egg yolks (about 6 yolks)
• 75 gm caster sugar
• 100 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)
• 200 gm savoiardi biscuits (about 19)
• 500 gm mascarpone
• 125 gm pouring cream
• For dusting: Dutch-process cocoa
• To serve: grated dark chocolate (at least 53% cocoa solids)
• Coffee-Marsala soaking liquid
• 150 gm each golden rum (I use Captain Morgan) and brandy
• 700 gm espresso or other strong coffee
• 500 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all'uovo)

👨‍🍳 Instructions

1. 11.: For the coffee-Marsala soaking liquid, combine all ingredients in a jug and mix well.
2. 22.: Whisk yolks, sugar and Marsala in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and reaches 84C (8-10 minutes). Set aside.
3. 33.: In a separate bowl, whisk mascarpone and cream until soft peaks form.
4. 44.: Fold mascarpone mixture into the cooled zabaglione until combined and set aside.
5. 55.: Cut savoiardi to fit your glasses or bowl.
6. 66.: Dip the savoiardi into the soaking liquid for 10 seconds and place in the bases of eight 250ml glasses or a 2-litre glass bowl or an assortment of serving glasses.
7. 77.: Dust the savoiardi in the glasses with cocoa.
8. 88.: Pipe or spoon the zabaglione mixture over the biscuits to cover.
9. 99.: Place another layer of dipped sponge fingers on top of the zabaglione, dust with more cocoa to cover, top with more zabaglione. Cover and refrigerate for at least 3 hours or overnight.
10. 1010.: To serve, dust with cocoa powder and top with shaved chocolate.