Tiramisu Classico with Marsala and Mascarpone

⏱ 45 min · Serves 8

The real thing: coffee-drenched savoiardi layered with a cloud-light zabaglione mascarpone cream, spiked with dry Marsala and finished with a snowdrift of bitter cocoa. Make it a day ahead and it slices like a dream.

Per serving: 492 kcal · 8.5g protein · 38.0g carbs · 33.0g fat

Ingredients

• 4 large egg yolks
• 2 large egg whites
• 100g caster sugar
• 500g mascarpone, at room temperature
• 60ml dry Marsala wine
• 300ml strong espresso or very strong coffee, cooled
• 1 tbsp caster sugar (for the coffee, optional)
• 2 tbsp Marsala (for the coffee soak)
• 24 savoiardi (Italian ladyfinger biscuits), about 200g
• 3 tbsp unsweetened cocoa powder, for dusting
• Pinch of fine salt
• Dark chocolate, for shaving (optional)

Method

1. Combine the cooled espresso, 1 tbsp sugar if using, and 2 tbsp Marsala in a shallow dish. Set aside.
2. Put the egg yolks, 75g of the caster sugar and 60ml Marsala in a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water). Whisk constantly for 6–8 minutes until pale, thick and doubled in volume — it should ribbon off the whisk. Remove and let cool to room temperature, whisking occasionally.
3. Beat the mascarpone briefly with a spatula to loosen, then fold it into the cooled zabaglione in three additions until completely smooth. Don't overwork it or it can split.
4. In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks, then rain in the remaining 25g sugar and whisk to firm, glossy peaks. Fold into the mascarpone mixture in three additions, keeping as much air as possible.
5. Dip each savoiardo into the coffee for just 1–2 seconds a side — they should be damp, not soggy. Line the base of a 20x25cm dish with a snug single layer, breaking biscuits to fill gaps.
6. Spread over half the mascarpone cream and level. Repeat with a second layer of dipped biscuits, then the remaining cream, smoothing the top with a palette knife.
7. Cover and chill for at least 6 hours, ideally overnight, so the layers set and the flavours marry.
8. Just before serving, dust generously with cocoa through a fine sieve and add chocolate shavings if you like. Cut with a hot, dry knife.