Tiramisu
Coffee, cocoa, and mascarpone clouds. Traditionally it sets in the fridge for six hours; assembled in glasses and given a short blast in the freezer, it is soft-set and delicious tonight instead.
- Total time
- 15 min
- Serves
- 4
- Effort
- Easy
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Whisk the pasteurised egg yolks with the sugar for 2 minutes until pale and thick, then beat in the mascarpone until completely smooth with no lumps.
In a clean bowl whisk the pasteurised egg whites to soft peaks and fold them into the mascarpone in two additions, keeping as much air as you can.
Stir the marsala into the cooled espresso in a shallow bowl.
Dip each biscuit into the coffee for 1 second per side only, then layer them into 4 glasses with the mascarpone cream, finishing with a thick layer of cream.
Freeze the glasses for 8 minutes to firm the cream, then dust generously with cocoa through a small sieve just before serving.
Read all that and thought “absolutely not”?
Completely fair. Tiramisu is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Italian kitchen
Four ingredients, zero compromises, endless opinions.