Tiramisù
By Groceree
Layers of espresso-soaked savoiardi and airy mascarpone cream under a dusting of cocoa. No baking, no gelatine, just a few hours in the fridge.
Last updated
- Servings
- 8 servings
- Prep
- 30 min
- Total
- 4 h 30 min
Ingredients
eggs4
caster sugar100 g
mascarpone500 g
espresso300 ml- Marsala (optional)2 tbsp
- savoiardi300 g
cocoa powder2 tbsp
Instructions
- 01
Brew the and leave it to cool completely. Separate the , putting the whites in a clean bowl. Whisk the egg yolks with the in a large bowl for 3 to 4 minutes until pale, thick and doubled in volume.
- 02
Add the and whisk briefly on low speed until smooth and just combined. Overbeating makes it grainy.
- 03
In a clean bowl with clean beaters, whisk the whites to firm peaks. Fold a third into the mixture to loosen it, then fold in the rest gently, keeping as much air as possible.
- 04
Mix the cooled with the , if using, in a shallow dish. Dip each of the for 1 second per side; they should be moistened, not soaked through.
- 05
Line the base of a 20 x 30 cm dish with half of the dipped biscuits in a single layer. Spread half of the cream evenly over them.
- 06
Repeat with the remaining biscuits and cream, smoothing the top. Cover and chill for at least 4 hours, ideally overnight, until set.
- 07
Dust generously with through a fine sieve just before serving.
Notes
- The eggs are not cooked, so use the freshest eggs you can find, or pasteurised eggs if you prefer.
- For a firmer, egg-white-free version, replace the whites with 200 ml of double cream whipped to soft peaks.
- Tiramisù keeps in the fridge for 2 days and tastes better on the second day.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 9 g
- Carbs
- 46 g
- Fat
- 32 g
Estimated from the ingredients.
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