Tiramisù


"An all-star Italian classic," says Pepperell. "This recipe doesn't use eggwhite, so has a slightly richer, more silky feel than most."

You'll need

200 ml espresso 125 gm caster sugar 3 egg yolks 40 ml sweet Marsala (see note) 250 ml (1 cup) pouring cream 350 ml mascarpone 18 savoiardi biscuits (about a packet) To serve: Dutch-process cocoa, sieved

Method

  • 01
  • Stir coffee in a bowl with 50gm caster sugar to dissolve and set aside to cool.
  • 02
  • Whisk egg yolks, Marsala and 25gm sugar in a heatproof bowl over low heat until thick and mixture holds a thick ribbon (4-8 minutes). Whisk cream in an electric mixer with remaining sugar until soft-medium peaks form. Whisk mascarpone in a bowl until smooth, add egg yolk mixture and gently whisk to combine, then add whipped cream and whisk to soft peaks.
  • 03
  • Dip biscuits in cooled coffee, then arrange half in a single layer in a 24cm baking dish. Cover with half the cream mixture, top with remaining coffee-soaked biscuits and spread remaining cream over. Refrigerate until firm (2 hours). Serve chilled dusted with Dutch-process cocoa.

Note This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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