So as promised this is my favorite Tiramisu’ recipe. I recommend to make this desert well in advance so that while it sits in the fridge the flavors can mingle and blend beautifully. Also don’t take the quantities here as a rule, use them as a guideline, if you prefer a Tiramisu’ that tastes strongly of Marsala don’t be afraid to add a little extra!
Warning: This recipe is to be served in glass desert bowls as I think it looks a little more classy!
Ingredients (8 Serving):
- 350ml cold espresso
- 6 tbls Marsala wine
- 3 eggs, separated
- 3 tbls caster sugar
- 300g mascarpone cheese
- 250ml whipped double cream
- Around 30 savoiardi biscuits
- Good quality Cocoa powder to dusting
Add the coffee to a bowl and then mix in 3 tbls of Marsala
In another bowl beat the egg yolks and the sugar until thick. Now add the mascarpone and mix very well. After this use a spoon to mix in the 250ml of whipped cream.
Now comes the hardest bit ( it’s still fairly simple mind you ). In another bowl beat the egg whites until peaks form, quickly fold this into the cream mixture. Before the volume and air content decreases add the rest of the marsala.
Now for the savoiardi, dip each biscuit in the coffee/marsala mixture for only around 2 seconds to ensure that they remain crunchy and don’t go too soggy. Do this with all the savoiardi and layer the bottom of the dishes. On top of the biscuits add the cream mixture. Repeat until you read the top of the dishes and then neaten the surface, clingfilm and chill.
To prevent the cocoa powder going bitter make sure you add it just before you serve.