Tiramisu

About This Recipe

Tiramisu — meaning 'pick me up' — is one of Italy's greatest contributions to world dessert culture. Though its exact origins are disputed between several restaurants in the Veneto region, the modern version emerged in the 1960s and 1970s. The dessert is built on two pillars: savoiardi (ladyfinger biscuits) dunked in strong espresso, often spiked with Marsala wine or rum, and a voluptuous cream of mascarpone whisked with egg yolks and sugar. The best tiramisu is made a day in advance, allowing the layers to meld and the flavours to deepen overnight.

Ingredients

Serves 8

• 500 gmascarpone cheese(at room temperature)
• 6large eggs(separated)
• 120 gcaster sugar
• 300 mlstrong espresso(cooled to room temperature)
• 60 mldark rum or Marsala wine
• 200 gsavoiardi (ladyfinger biscuits)
• 30 gunsweetened cocoa powder(for dusting)

Instructions

1. 1

   Whisk yolks and sugar

   In a large bowl, whisk the egg yolks with the caster sugar until the mixture is very pale, thick and falls in a wide ribbon from the whisk, about 5 minutes with an electric mixer. The sugar should be fully dissolved.

2. 2

   Fold in mascarpone

   Add the mascarpone to the yolk mixture and gently fold together until smooth and fully combined. Do not beat vigorously or the mascarpone may split.

3. 3

   Whip the egg whites

   In a clean, grease-free bowl, whisk the egg whites to stiff peaks. The whites should hold their shape firmly when you lift the whisk.

   Any trace of yolk or grease will prevent the whites from whipping. Ensure your bowl and whisk are spotlessly clean.

4. 4

   Combine the cream

   Fold the whipped egg whites into the mascarpone mixture in three additions, using a large metal spoon or flexible spatula. Work gently to retain as much air as possible — the mixture should be light and airy.

5. 5

   Prepare the coffee dip

   Combine the cooled espresso with the rum or Marsala in a shallow bowl. Working quickly, dip each savoiardi briefly — about 1 second per side — into the coffee. They should be soaked but not soggy.

6. 6

   Assemble the layers

   Arrange a single layer of soaked savoiardi in a 23 x 33 cm dish or equivalent. Spread half the mascarpone cream evenly over the top. Repeat with a second layer of soaked savoiardi, then top with the remaining cream, smoothing the surface.

7. 7

   Chill and dust

   Cover with cling film and refrigerate for at least 4 hours, ideally overnight. Just before serving, dust generously and evenly with cocoa powder through a fine sieve.

Variations

• •

  Limoncello tiramisu: replace the espresso with limoncello syrup and lemon curd for a bright citrus version.

• •

  Strawberry tiramisu: swap coffee for strawberry purée and use sliced fresh strawberries between layers.

• •

  Chocolate tiramisu: add a layer of melted dark chocolate to the mascarpone cream.

Storage

Refrigerate, covered, for up to 3 days. The flavour deepens on the second day. Do not freeze.

Frequently Asked Questions