First published in 2016
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Often believed to be steeped in the history of Italian cuisine, tiramisu is in fact a relative newcomer to the field, with the first recorded recipes appearing in Italy in the 1980s. Meaning 'pick-me-up' in Italian, the combination of strong coffee and sweet mascarpone cream does exactly that and is easily prepared in advance (even the day before) for a special lunch or dinner party. Not one for the kids, this version is full of sweet Marsala but it can be substituted with a little vanilla extract if need be, although the boozy ladyfingers against the rich cream are the bit that does it for me the most.





  • 200g of sponge fingers
  • 2 eggs
  • 75g of caster sugar
  • 500g of mascarpone
  • 110ml of Marsala wine
  • 4 tsp instant coffee granules
  • cocoa powder
Begin by dissolving the coffee in 100ml of boiling water. Stir in 60ml of the Marsala and leave the mixture to cool in a shallow bowl or dish
Place the egg yolks in a bowl and whisk in the sugar until it becomes pale and frothy
Mix the remaining Marsala with the mascarpone in a separate bowl, then fold this into the yolk mixture
In a clean bowl, beat the egg whites with an electric whisk until soft peaks form, then fold gently through the mascarpone mixture. Transfer to a piping bag and set aside
Dip the sponge fingers in the cooled coffee on both sides, be sure to do this quickly to stop the sponge going completely soft
Line the bottom of 8 glasses with a layer of sponge, pushing them right to the edges, then pipe a layer of cream on top
Repeat with the sponge fingers and cream so that you have two distinct layers
Dust everything liberally with cocoa powder and place the glasses in the fridge for an hour to chill and set before serving
First published in 2016
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