Tiramisu

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

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