Authentic Italian Tiramisu
This authentic Italian tiramisu is the perfect make-ahead dessert. It really does benefit being left overnight, or for at least 8 hours, in the fridge. It’s boozy and creamy and lightened a bit with egg whites to give it an airy texture.
Prepare: OvernightCook: No cooking requiredServes: 8-10Dietary: Vegetarian
Per serving: 417 kcal, 7g protein, 38.2g carbohydrate (32.7g sugars), 23.9g fat (14.6g saturates), 0.7g fibre, 0.15g salt.
Ingredients
- 6 free-range eggs, separated (see recipe tips)
- 200g / 7oz caster sugar
- 250g / 9oz mascarpone
- 250ml / 9fl oz double cream
- 200ml / 7fl oz espresso coffee
- 170ml / 6fl oz sweet Marsala wine
- 30-40 Savoiardi sponge finger biscuits (see recipe tips)
- Cocoa powder, for dusting
Method
- In a large bowl, whisk the egg yolks and sugar together with an electric whisk until pale and creamy. Mix the mascarpone into the egg mixture until well combined.
- In a separate bowl, whip the double cream until soft peaks form. With a metal spoon, fold the whipped cream into the mascarpone, egg and sugar mixture.
- In another very clean bowl, whip the egg whites until soft peaks form. Fold lightly into the mascarpone, cream and egg mixture.
- Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23x33cm / 9x13in.
- Mix the espresso and Marsala together in a shallow bowl. Briefly dip each biscuit into the mixture, then immediately lay on top of the cream mixture. Don’t leave the biscuits in the liquid or they will become too soggy. Continue until you have a layer of biscuits covering the cream. You should use about half the biscuits.
- Spoon over the next third of the mascarpone and cream mixture, followed by another layer of biscuits. Spoon over the final layer of mascarpone and cream. Cover and chill in the fridge for 24 hours.
- Dust with cocoa powder before serving.
