Tiramisu
Layers of coffee-dipped sponge fingers and a light mascarpone cream, chilled until set and finished with a dusting of cocoa.
Method
- 1
Stir the Marsala into the coffee, pour it into a shallow bowl and leave it to cool completely.
- 2
Separate the eggs, putting the whites into a spotlessly clean bowl.
- 3
Whisk the yolks with the sugar until thick and pale and the mixture falls from the beaters in a ribbon, about 5 minutes.
- 4
Add the mascarpone and beat briefly on low speed until smooth and thick.
- 5
With clean beaters, whisk the egg whites to firm, glossy peaks.
- 6
Fold the whites into the mascarpone mixture in three additions, keeping it light and airy.
- 7
Dip half the sponge fingers into the coffee one at a time, turning each once for just a second, and lay them snugly in the dish.
- 8
Spread half the mascarpone cream evenly over the biscuits.
- 9
Dip the remaining sponge fingers and lay them over the cream in a second layer.
- 10
Spread the rest of the cream on top and smooth it level.
- 11
Cover and chill until set.
- 12
Just before serving, sift the cocoa evenly over the top.
Notes
- The sponge fingers need only a quick dip. Soaked ones turn soggy and leak coffee into the bottom of the dish.
- This dessert contains raw eggs. Use the freshest eggs you can find and avoid serving it to anyone pregnant, very young, elderly or with a weakened immune system.
- It tastes best after a night in the fridge and keeps, covered, for up to 2 days.
Equipment
20 x 25 cm serving dish (about 2 litres), Shallow bowl, 2 mixing bowls, Electric hand mixer, Spatula, Fine sieve