Tiramisu

Classic Italian tiramisu with mascarpone, coffee and savoiardi biscuits. Creamy and airy, best prepared the evening before serving.

Ingredients

• 500 g mascarpone
• 4 eggs (separated)
• 1 dl caster sugar
• 2 dl strong brewed coffee (cooled)
• 2 tbsp Marsala wine or dark rum
• 200 g savoiardi biscuits (ladyfingers)
• Cocoa powder to garnish

Method

1. 1Beat the egg yolks and sugar until pale and fluffy.
2. 2Fold the mascarpone into the egg yolk mixture until smooth.
3. 3Whisk the egg whites to stiff peaks in a clean bowl.
4. 4Gently fold the egg whites into the mascarpone mixture in batches.
5. 5Mix the coffee and Marsala in a shallow dish.
6. 6Quickly dip the savoiardi biscuits in the coffee (briefly – they should not become soggy) and arrange in a single layer in a dish.
7. 7Spread half the mascarpone cream over the biscuits. Repeat with another layer of biscuits and the remaining cream.
8. 8Cover with cling film and refrigerate for at least 4 hours, preferably overnight.
9. 9Dust generously with cocoa powder just before serving.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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