Tiramisu with ingredients

I’ve been craving tiramisu for months now and finally dug up my old notebook to find my recipe. My tiramisu contains egg yolks, for a richer mascarpone cream, and marsala in both the cream and biscuit dunk. Marsala isn’t something I cook with much and it’s so complementary to the espresso and mascarpone, I like it in every aspect of the tiramisu. 


    • 100ml marsala (Pellegrino if your bottle-o sells it, otherwise Boronia is fine)
    • 4 egg yolks
    • 130g caster sugar
    • 250ml mascarpone
    • 250ml thickened cream
    • 300ml espresso, cooled
    • One packet Savoiardi biscuits (400g)
    • Dutch cocoa, to serve


    1. Bring a pot of water to a simmer.
    2. Make a sabayon by whisking half of marsala (50ml), egg yolks and 30g sugar continuously in a stainless steel/heatproof bowl the simmering water (make sure the bottom of the bowl isn’t touching the top of the water).
    3. Whisk until the mixture thickens and holds a ribbon (5-8 minutes).
    4. In a stand mixer with whisk attachment or in a bowl, whisk cream and remaining sugar and whisk until medium peaks form.
    5. In another large bowl, add mascarpone and whisk until smooth.
    6. To mascarpone, gently whisk in sabayon until incorporated, followed by whipped cream.
    7. Whisk until soft peaks form.
    8. Pour espresso and remaining marsala in a small bowl to dip biscuits.
    9. Dip biscuits very briefly in liquid (too long and they will fall apart), then place in a baking dish (around 24cm).
    10. Layer with half cream mixture, and repeat for the second and final layer.
    11. Cover and place in the fridge to set for around 2 hours (until firm).
    12. To serve, dust with a touch of cocoa using a sieve and spoon into bowls.

    Leave a comment

    Please note, comments need to be approved before they are published.