DessertsBaking30 min
Classic Tiramisu

Classic Tiramisu

Made the night before, which is the point. It needs six hours in the fridge before the biscuits soften into something you can spoon. Nothing goes in the oven.

30 minPrep
—Cook
30 minTotal
8Serves
ItalianCuisine

Ingredients

  • 4egg yolks
  • 80 gcaster sugar
  • 500 gmascarpone, room temperature
  • 300 mlstrong espresso, completely cooled
  • 3 tbspmarsala or dark rum
  • 200 gsavoiardi biscuits
  • 2 tbspcocoa powder, for dusting
  • 1 pinchsalt

Equipment

Hand whisk · 20x30 cm dish

Method

  1. Whisk the yolks and sugar until pale and thick enough to leave a ribbon trail, about 4 minutes.

  2. Beat in the mascarpone and salt a third at a time, keeping it smooth. Stop the moment it comes together, overworked mascarpone splits.

  3. Stir the marsala into the cooled espresso in a shallow bowl.

  4. Dip each biscuit for one second a side. One second. Any longer and the base turns to soup.

  5. Lay a tight layer of biscuits in the dish, spread over half the cream, repeat, then finish with cream.

  6. Cover and refrigerate at least 6 hours or overnight. Dust thickly with cocoa only when you are serving it.

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