My mum’s cousin married an Italian man, and so came into our family’s possession the most wonderful tiramisu recipe. It was handwritten on a little piece of paper, covered with plenty of stains, so it’s nice to now have it written down somewhere it can safely live.
My first experience of tiramisu was around our big dining table at the house I grew up in. I didn’t (and still don’t!) like coffee, but was immediately in love with the tiramisu mum had made for her dinner party. I believe I ate half the bowl which was intended for all the guests to share. The love affair has continued since then. It’s easy to make, a definite crowd pleaser and such a joy to eat.
My family all loves tiramisu, but so does my beautiful friend Anna. So now AB, you can make it too!
I like to use a large bowl for this (about 2 litres worth I think, maybe slightly less)… it should be enough for 5 – 6 people but it’s really hard to say because sometimes people eat a lot!
One tip is just to be careful how long you dip the savoiardi biscuits in the coffee mixture for – you want them soaked but not all the way through, and definitely not soggy, because the cream will eventually penetrate and make them soft anyway.
- 2 cups strong black coffee
- 1/2 cup marsala
- 250 ml thickened cream
- 5 egg yolks
- 4 egg whites
- 1/2 cup caster sugar
- 500 g mascarpone
- 2 tsp cognac or Grand Marnier
- 1.5 packets of sponge finger biscuits (savoiardi)(about 300g)
- 1 tbsp cocoa
Pour coffee and marsala into a shallow dish. Set aside to cool.
In a small bowl, lightly beat the cream. In a separate bowl, beat the egg yolks and sugar with electric beaters until pale and thick
Add the mascarpone and whipped cream, mixing gently by hand until just combined.
Beat egg whites in a separate bowl with electric beaters until soft peaks form. Gently fold this into the cream mixture and add the cognac.
Dip the biscuits (both sides) into the coffee/marsala mixture – be quick with this, about 2 seconds each side, you want them to absorb the flavour but you don’t want them soggy! Line the biscuits up in the base of your bowl, pour ⅓ of the cream mixture on top (if you want to do 3 layers, use ¼ of it if you plan to do 4 layers), repeat this process making sure to take the biscuits right to the edge (use soggier ones to go around the edges).
Repeat layers 2 times, ending with the cream on top. Cover with plastic wrap and refrigerate for at least 4 hours, overnight is best.
To serve, dust with cocoa.