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.
Tiramisu
Ingredients
- 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
Method
- Bring a pot of water to a simmer.
- 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).
- Whisk until the mixture thickens and holds a ribbon (5-8 minutes).
- In a stand mixer with whisk attachment or in a bowl, whisk cream and remaining sugar and whisk until medium peaks form.
- In another large bowl, add mascarpone and whisk until smooth.
- To mascarpone, gently whisk in sabayon until incorporated, followed by whipped cream.
- Whisk until soft peaks form.
- Pour espresso and remaining marsala in a small bowl to dip biscuits.
- Dip biscuits very briefly in liquid (too long and they will fall apart), then place in a baking dish (around 24cm).
- Layer with half cream mixture, and repeat for the second and final layer.
- Cover and place in the fridge to set for around 2 hours (until firm).
- To serve, dust with a touch of cocoa using a sieve and spoon into bowls.