Proper Tiramisu with Marsala and Mascarpone

⏱ 45 min · Serves 8

The real thing: silky zabaglione-enriched mascarpone cream layered over savoiardi soaked in strong espresso and sweet Marsala, dusted with bitter cocoa. It needs a night in the fridge to set and settle, and it rewards you with clean, sliceable layers and a grown-up boozy edge.

Per serving: 498 kcal · 9.5g protein · 40.0g carbs · 32.0g fat

Ingredients

• 4 large eggs, separated, at room temperature
• 100g caster sugar
• 500g mascarpone, at room temperature
• 80ml dry Marsala, plus 2 tbsp for the coffee
• 300ml strong espresso or very strong coffee, cooled
• 1 tbsp caster sugar (for the coffee, optional)
• 250g savoiardi (Italian ladyfingers), about 28-30
• 2 tbsp unsweetened cocoa powder, for dusting
• Pinch of fine salt
• Dark chocolate, for shaving (optional)

Method

1. Set a heatproof bowl over a pan of barely simmering water (don't let it touch the water). Whisk the 4 egg yolks with 75g of the caster sugar and 80ml Marsala for 6-8 minutes, until pale, thick and hot to the touch — it should ribbon off the whisk. This is your zabaglione.
2. Take off the heat and keep whisking for 2 minutes to cool slightly, then leave to cool to room temperature.
3. Beat the mascarpone briefly until smooth, then fold it into the cooled zabaglione in two additions until you have a thick, glossy cream. Don't overwork it or it will split.
4. In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks, then add the remaining 25g sugar and whisk to firm, glossy peaks.
5. Fold the whites into the mascarpone mixture in three additions with a large spatula, keeping as much air as possible.
6. Mix the cooled espresso with 2 tbsp Marsala and the optional 1 tbsp sugar in a shallow dish.
7. Dip each savoiardo into the coffee for about 1 second per side — quick, they drink fast. Line the base of a 20x25cm dish with a single tight layer.
8. Spread over half the mascarpone cream and smooth. Repeat with a second layer of dipped biscuits, then the remaining cream, levelling the top with a palette knife.
9. Cover loosely and refrigerate at least 6 hours, ideally overnight.
10. Just before serving, dust generously with cocoa through a fine sieve and add chocolate shavings if you like. Cut with a hot, dry knife.