100g of sugar
300g savoiardi biscuits
450ml espresso coffee
bitter cocoa powder
The ultimate ’pick me up’.
It shouldn’t take more than forty minutes to prepare. You should leave the freshly prepared tiramisu covered in the fridge for a couple of hours to firm up.
I usually beat all the egg whites to make the meringue but only use a little more than half of the stiffened egg mixture. I use all the egg whites because it’s easier to beat four egg whites rather than two.
Prepare the coffee, lace with the marsala and pour the mixture into in a container into which it will be easy to dunk the savoiardi biscuits. Leave to cool.
Divide the egg yolks from the egg whites and place them into separate mixing bowls. Whisk the egg yolks to loosen them and add 50g of the sugar. Beat with a whisk attachment until the mixture has risen and has a ribbon-like consistency. Add a third of the mascarpone and lightly whisk before adding and gently incorporating the rest.
Clean the whisk, pat dry and whisk the egg whites until they form stiff peaks. Whisking continuously, gradually add the remaining 50g of sugar in a fine stream, then whisk for another minute until the meringue mix is firm. Fold a third of the meringue into the mascarpone to loosen the mixture then gently fold in as much of the rest of the meringue as you need to create your preferred consistency and taste.
To assemble the tiramisu.
Cover the bottom of the dish with a thin layer of the mascarpone mixture. Dust with a thin layer of bitter cocoa powder. Dip the savoiardi biscuits into the coffee and marsala mix and arrange them on top in a neat layer. Cover with half of the mascarpone mixture and smooth out and then dust with another layer of bitter cocoa powder. Add another layer of savoiardi biscuits dipped in the coffee then cover and smooth over with the rest of the mascarpone mixture.
Cover and place the tiramisu in the fridge for a couple of hours and dust with another layer of bitter coco powder before serving.