World Cuisine

  • 3 eggs, separated
  • 125 g (4 oz) caster sugar
  • 250 g (8 oz) mascarpone cheese
  • 200 ml (7 fl oz) cold espresso coffee
  • 4 tablespoons sweet Marsala
  • 32–34 sponge fingers
  • 75 g (3 oz) plain dark chocolate, grated

Whisk the egg yolks and sugar in a bowl with a handheld electric whisk until light, airy and the beaters leave a trail when lifted. Put the mascarpone in a large bowl and beat in one-third of the egg mixture until smooth, then fold in the remaining egg mixture. Beat the egg whites in a separate bowl until they hold their shape and have a consistency resembling shaving foam. Fold into the mascarpone mixture.

Pour the coffee and Marsala into a shallow bowl and dip in the sponge fingers until soaked on both sides but not all the way through. Arrange a layer of tightly packed biscuits in four 10 cm (4 inch) bowls. Spread with half the mascarpone mixture, then top with a second layer of soaked sponge fingers. Use the remaining mascarpone mixture to cover the sponge fingers. Cover with clingfilm and chill for at least 3 hours or up to overnight.

Just before serving, remove the tiramisu from the refrigerator and dust with the grated chocolate.

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