Tiramisu

Tiramisu Recipe

PT45M

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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.

1
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
2
Place the egg yolks in a bowl and whisk in the sugar until it becomes pale and frothy
3
Mix the remaining Marsala with the mascarpone in a separate bowl, then fold this into the yolk mixture
4
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
5
Dip the sponge fingers in the cooled coffee on both sides, be sure to do this quickly to stop the sponge going completely soft
6
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
7
Repeat with the sponge fingers and cream so that you have two distinct layers
8
Dust everything liberally with cocoa powder and place the glasses in the fridge for an hour to chill and set before serving
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