Tiramisu

Tiramisu

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 eggs
100g caster sugar
150ml marsala
100g mascarpone
150ml double cream
24 savoy or ‘ladies fingers’ biscuits
8 tablespoons strong espresso coffee
cocoa powder, to dust

Method

  1. Separate the eggs, setting the whites aside in a medium bowl. In a large bowl, beat the egg yolks with half of the sugar and 1 tablespoon of the Marsala, using a hand-held electric whisk. Continue to whisk until the mixture is pale and mousse-like. Beat the mascarpone in a separate bowl to make sure it is smooth, then stir it into the yolk mixture.
  2. In another bowl, whisk the cream until it holds soft peaks; set aside. Whisk the egg whites to medium peaks, then gradually whisk in the remaining sugar to stabilise the foam, forming a meringue mixture.
  3. Whisk the egg yolk mixture, whipped cream and meringue together, using a free-standing mixer if possible, until well combined and the mixture has a light, mousse-like consistency.
  4. Mix the espresso with the remaining Marsala in a shallow dish. Dip the biscuits into the coffee mixture but only briefly or they will be too soggy to handle. Layer up the cream mixture and soaked biscuits in a glass serving dish, starting and ending with a layer of the cream mixture. Refrigerate until ready to serve.
  5. Dust the surface of the tiramisu with a little cocoa powder just before serving.
Tags:
Leiths School of food and wine
cookery course
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