29 March 2020


500g mascarpone

4 eggs

100g of sugar

300g savoiardi biscuits

450ml espresso coffee 

50ml marsala


bitter cocoa powder


The title says it all - tiramisu.


It shouldn’t take more than forty minutes. But you should leave the tiramisu in the fridge, covered for a couple of hours.


I beat all the egg whites to make the meringue to mix with the mascarpone. But probably use just more than half of meringue. I beat all the egg whites because I find it easier to beat four egg whites as opposed to two.


Prepare the coffee and lace with the marsala and pour it into in a container where it will be easy to dunk the savoiardi biscuits in and leave to cool

Divide the egg yolks from the egg whites placing both ingredients in individual mixing bowls. Now whisk the egg yolks to loosen and the add 50g of the sugar and beat with a whisk attachment until it has risen and is a ribbon consistency. Add a third of the mascarpone and gently whisk again and then add the rest and gently incorporate again.

Clean the whisk and pat dry and then whisk the egg whites until well risen, then add the remaining fifty grams of sugar a bit at a time in a fine stream whisking all the time, then continue whisking for a further minute until the meringue is firm. Now fold a third of the meringue into the mascarpone to loosen the mixture and then gently fold in as much of the rest of the meringue un til you have the consistency and taste that you like.

To assemble the tiramisu. Cover the bottom of the dish with a thin layer of the mascarpone mixture. Then dip the savoiardi biscuits into the coffee and marsala mix and arrange them neatly in a layer. Cover with half of the mascarpone mixture and smooth out. Dust with a thin layer of bitter coco powder, then another layer of savoiardi biscuits dipped in the coffee and then cover and smooth over with the rest of the mascarpone. 

Cover and place the tiramisu in the fridge for a couple of hours. Then when serving dust with another layer of bitter coco powder.