To make the ultimate tiramisu you really need to master making zabaglione, which is not hard to do, it’s just a little fiddly. This will give you the best possible creaminess you can achieve for the best tiramisu ever!
This is my husband’s all-time favourite dessert, so it was very fitting to make it for him of Fathers Day. It has taken a while to find the perfect recipe, but here it is. To make the ultimate tiramisu you really need to master making zabaglione, which involved whisking egg yolks, sugar and Marsala over a saucepan of simmering water until it reaches 84C. This is not hard to do, it’s just a little fiddly. This will give you the best possible creaminess you can achieve for the best tiramisu ever! The first time I made Tiramisu for my friend Denny (who is Italian), I put so much alcohol in it, it honesty knocked your socks off. No one else in Denny’s family could eat it, which was lucky for Den as he got the whole thing. I have now learnt to control the amount of alcohol that goes into my tiramisu so it can be enjoyed by the whole family. Although I’m not sure how well the little ones would sleep afterwards. Coffee, Marsala….Hmmmmm
100 g egg yolks (about 6 egg yolks)
75 g caster sugar
100 g Marsala
200 g savoiardi biscuit (about 19)
500 g mascarpone
125 g pouring cream
Dutch process cocoa or grated dark chocolate for dusting
COFFEE-MARSALA SOAKING LIQUID
150 g each golden rum and brandy
700 g espresso or other strong coffee
500 g Marsala
In a separate bowl, whisk mascarpone and cream until soft peaks form.
For the coffee Marsala soaking liquid, combine all ingredients in a jug and mix well.
Whisk yolks, sugar and Marsala in a bowl over a saucepan of gently simmering water until the mixture has doubled in size and it reaches 84C (8-10 minutes). Set aside.
Dip the savoiardi biscuits into the soaking liquid for 10 seconds and place in the base of your dish or dishes.
Fold the mascarpone mixture into the cooled zabaglione until combined. Set aside.
Cut savoiardi biscuits to fit your glass bowls of dish you are using.
Place another layer of dipped sponge fingers on top of the zabaglione, dust with more cocoa, and top with another layer of zabaglione. Cover and refrigerate overnight.
Dust the savoiardi biscuits with cocoa.
Pipe or spoon the zabaglione mixture over the biscuits to cover.
To serve dust with more cocoa or grated dark chocolate.