Tiramisù

AT A GLANCE

  • Serves 8 people

  • 100 gm egg yolks (about 6 yolks)
  • 75 gm caster sugar
  • 100 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all’uovo)
  • 200 gm savoiardi biscuits (about 19)
  • 500 gm mascarpone
  • 125 gm pouring cream
  • For dusting: Dutch-process cocoa
  • To serve: grated dark chocolate (at least 53% cocoa solids)
  •  
  • Coffee-Marsala soaking liquid
  • 150 gm each golden rum (I use Captain Morgan) and brandy
  • 700 gm espresso or other strong coffee
  • 500 gm Marsala (half Pellegrino Fine, half Boronia or other Marsala all’uovo)
01   For the coffee-Marsala soaking liquid, combine all ingredients in a jug and mix well.
02   Whisk yolks, sugar and Marsala in a bowl over a saucepan of gently simmering water until the mixture is doubled in volume and reaches 84C (8-10 minutes). Set aside.
03   In a separate bowl, whisk mascarpone and cream until soft peaks form.
04   Fold mascarpone mixture into the cooled zabaglione until combined and set aside.
05   Cut savoiardi to fit your glasses or bowl.
06   Dip the savoiardi into the soaking liquid for 10 seconds and place in the bases of eight 250ml glasses or a 2-litre glass bowl or an assortment of serving glasses.
07   Dust the savoiardi in the glasses with cocoa.
08   Pipe or spoon the zabaglione mixture over the biscuits to cover.
09   Place another layer of dipped sponge fingers on top of the zabaglione, dust with more cocoa to cover, top with more zabaglione. Cover and refrigerate for at least 3 hours or overnight.
10   To serve, dust with cocoa powder and top with shaved chocolate.

Topics:

DESSERT, AUTUMN, MARSALA, MASCARPONE, RUM, EGGS, ITALIAN, COFFEE

Recipe:

CATHERINE ADAMS

Photography:

PHILLIP CASTLETON

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2014

Mar 2014

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