Tiramisu translates as ‘pick me up’ and is made with a reviving blend of cocoa, espresso and Italian Marsala wine.
50g fresh cream
2 Italian Sponge Fingers
Unsweetened cocoa powder
Espresso coffee, cooled
Marsala wine (optional)
A small pinch of salt
Divide yolks from egg whites and place in two different bowls.
Add sugar and mascarpone to the egg yolks and mix with an electrical whisk.
Whisk the egg whites until stiff (to whip properly add a small pinch of salt and use a clean whisk).
Whip the fresh cream.
Slowly add the egg whites and the whipped cream to the mascarpone, stirring gently with a circular motion.
Prepare a black coffee or a cup of espresso, add the Marsala wine (optional) and allow to cool. When ready, dunk the sponge fingers into the coffee, at speed. Try to avoid the fingers from absorbing too much liquid otherwise the tiramisu will become watery.
Spread half of the creamy custard mixture on the bottom of your serving dish, place the sponge fingers and top with the remaining cream.
Dust cocoa powder on top. Chill in the fridge for 3 hours.