1
StepBrew the espresso, stir in the marsala and pour it into a wide shallow dish. Let it cool completely to room temperature — warm coffee turns the biscuits to mush on contact.
Desserts
Classic Tiramisu
Savoiardi soaked in strong espresso, layered with a mascarpone cream built on a warm yolk sabayon so the eggs are safely cooked. It sets in the fridge overnight into something that slices cleanly and tastes of coffee rather than sugar.
30 min
Prep: 30 / Cook: 0
8
servings
Medium
Difficulty
4.6
8 Ratings
Ingredients
For the cream
- 4 pieces egg yolk
- 100 g caster sugar
- 500 g mascarpone
- 2 pieces egg white
- 1 pinch salt
For assembly
- 300 ml espresso
- 30 ml marsala
- 300 g savoiardi
- 0 cocoa powder
Preparation
6 Steps
2
StepWhisk the yolks and sugar in a heatproof bowl set over a pan of barely simmering water. Keep whisking for 5 to 6 minutes until the mixture is pale, thick enough to leave a ribbon, and hot to the touch at around 70 C. Take it off the water and whisk until cooled to room temperature.
3
StepBeat the mascarpone briefly on its own to loosen it, then fold it into the yolk mixture in two additions. Stop the moment it is smooth; overworked mascarpone splits and turns grainy.
4
StepWhip the egg whites with the pinch of salt to soft peaks and fold them through in three additions with a light hand, keeping as much air as you can.
5
StepDip each savoiardo in the coffee for about a second per side — they should be damp, not soaked — and line the base of a 20 x 30 cm dish. Spread over half the cream, add a second layer of dipped biscuits, then the rest of the cream, smoothed flat with a palette knife.
6
StepCover and chill for at least 4 hours, ideally overnight, so the cream sets and the biscuits soften right through. Sieve a thick, even layer of cocoa over the top just before it goes to the table.
Chef's Tip
The 30 minutes is hands-on time only — the tiramisu still needs at least four hours in the fridge, and it is genuinely better made the day before. Dust the cocoa on just before serving, because it dissolves into a damp brown film if it sits on the cream overnight.
Comments (5)
mine turned a bit grainy, i think i beat the mascarpone too long
that is exactly it. stop folding the second it looks smooth, even if it feels too early
doubled this for a catering job and it held its shape in the tray for four hours
can the marsala be skipped? cooking for people who dont drink
yes, use the coffee on its own or add a spoon of vanilla. slightly less depth but nobody will complain
left it overnight as instructed. sliced like a dream the next day
pastry chef here. do the 70C sabayon properly, it is why this sets instead of weeping