Tiramisu
Espresso-dipped savoiardi and mascarpone cream make a lovely make-ahead dessert.
Ingredients
- 300 g savoiardi (ladyfinger biscuits)
- 300 ml strong espresso, cooled
- 500 g mascarpone, chilled
- 4 large eggs, separated (use pasteurized eggs if preferred)
- 100 g caster sugar, divided
- 2 tbsp Marsala or coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
Method
- Whisk egg yolks with half the sugar until pale and thick. Fold in mascarpone until smooth.
- In a clean bowl, whisk egg whites to soft peaks. Gradually whisk in remaining sugar until glossy, then fold gently into the mascarpone mixture.
- Stir optional Marsala into the cooled espresso. Dip each savoiardo briefly; do not soak through.
- Arrange a layer of biscuits in a dish, cover with half the cream, then repeat the layers.
- Cover and chill for at least 6 hours. Dust generously with cocoa just before serving.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
