Desserts
Italian
ItalianTiramisu
The Italian coffee classic at three tiers. The basic is an egg-free cream version with instant coffee, while the ultimate is a traditional zabaglione-style tiramisu with mascarpone, Marsala and a touch of dark rum.
Vegetarian
Contains alcohol
Ultimate version
A traditional zabaglione tiramisu with whipped egg yolks, Marsala, dark rum and fresh espresso.
Per serving£2.37
Total cost£14.20
Time50 min
Ingredients for 6
- Cream
- 4 free-range eggs , separated
- 90 g golden caster sugar
- 500 g mascarpone , room temperature
- 60 ml dry Marsala
- 1 pinch salt
- Assembly
- 250 g savoiardi sponge fingers
- 300 ml fresh espresso , cooled
- 30 ml dark rum
- To finish
- 30 g dark chocolate , to grate
- 2 tbsp cocoa powder , to dust
Method
- Whisk the egg yolks with the sugar and Marsala in a heatproof bowl over simmering water to a thick, pale zabaglione, then cool over ice.
- Beat the mascarpone until smooth and fold it into the cooled zabaglione a spoonful at a time.
- Whisk the egg whites with the salt to firm peaks and fold them through the mascarpone mixture to lighten it.
- Combine the espresso and rum, dip each sponge finger briefly and lay a layer in a deep dish.
- Spread over half the cream, add a second layer of dipped fingers and finish with the remaining cream, smoothing the top.
- Cover and chill for at least 8 hours, ideally overnight.
- Finish with grated dark chocolate and a heavy dusting of cocoa just before serving.
Equipment
- heatproof bowl
- saucepan
- stand mixer
- deep serving dish
The three ways, side by side
Budget
A quick egg-free tiramisu using whipped cream, soft cheese and instant coffee.
Better
A mascarpone tiramisu with real espresso and a splash of coffee liqueur.
Ultimate
A traditional zabaglione tiramisu with whipped egg yolks, Marsala, dark rum and fresh espresso.
