Tiramisu-style coffee and mascarpone dessert

Ingredients

Mascarpone cream

• 4 large egg yolks
• 80 g caster sugar
• 500 g mascarpone, cold
• 2 tbsp marsala wine (optional)
• 300 ml double cream, whipped to soft peaks

To assemble

• 300 ml strong espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24 savoiardi (ladyfinger biscuits)
• Cocoa powder, for dusting

Method

1. Yolks. Whisk yolks + sugar over a bain-marie until pale, thick, and tripled in volume (about 10 minutes). Cool.
2. Fold. Whisk mascarpone until smooth. Fold in the yolk mixture, then marsala.
3. Cream. Fold in the whipped cream until just combined.
4. Dip. Mix espresso + coffee liqueur. Dip each ladyfinger briefly — 1 second per side. Don’t soak.
5. Layer. In a dish: layer of dipped biscuits, layer of mascarpone. Repeat. Finish with cream.
6. Chill. Cover. Refrigerate 6 hours minimum (overnight better).
7. Serve. Dust with cocoa just before serving.

Tips

• Rest 6 hours minimum. Overnight is better. Flavour develops.
• Mascarpone + eggs. No cream. That’s the proper tiramisu.
• Strong espresso, cooled completely. Hot coffee = weeping mascarpone.