Ingredients

(Serves 8)

6 double shots of espresso

1 Tbsp instant coffee, mixed with 1 cup hot water

1/3 cup marsala wine or kahlua

8 large egg yolks

1 cup caster sugar

1/3 cup marsala wine or kahlua

800g mascarpone cheese

2 packs savoiardi biscuits

3-4 Tbsp dark cocoa for dusting

Prep It

Combine espresso shots, instant coffee, hot water measure and first measure of marsala/kahlua in a large bowl.

Bring 1/4 of a pot of water to a simmer on medium heat. Combine egg yolks, sugar and second measure of marsala/kahlua in a heat-proof bowl and place over pot of simmering water ensuring the bottom of the pot does not touch the water. Whisk continuously for about 5 minutes, until sugar has dissolved and the mixture has doubled in volume. This is also going to cook your eggs. Don’t stop whisking or you will scrabble the eggs!

Remove bowl from heat and transfer egg mix to the bowl of a stand mixer (or you could use electric beaters) and whisk on medium speed for about 5 minutes, until the mixture cools to room temperature. Add mascarpone in 3 batches, only adding more when the previous batch is incorporated.

Assemble It

Grab a dish for your tiramisu approx. 30x20cm.. You could use a baking dish or individual glasses. I like to use a glass trifle dish to see all those beautiful layers. Start by doing a layer of biscuit. Dip each biscuit, one at a time into the coffee mixture for about 3 seconds and cover the base of your dish. Top with a quarter of your mascarpone mixture and spread out evenly.

Continue to do this until you use all of your mascarpone mixture up. You want to finish with a layer of the mascarpone mixture. Cover and place in the fridge to chill, ideally over night but you could make it the morning of.

Serve It

Use a sieve to dust an even layer of cocoa powder over the top of your tiramisu. Serve a large spoonful in bowls insuring you dig deep so everyone gets some of those delicious layers!