Two-booze tiramisu

Serves 4-6 Desserts and puddings

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Method

Place the yolks and the sugar in a mixing bowl and whisk with an electric beater (or in a stand mixer) until they become thick, pale and mousse-like. Mix in the mascarpone by hand, folding it in until completely incorporated. In a small bowl, mix the coffee with the marsala and brandy.

Whisk the egg whites until smooth, creamy peaks are formed, but not too stiff so that they become dry. Fold into the mascarpone mixture, incorporating them gently so as not to lose too much air.

Dunk the savoiardi briefly into the coffee mixture, making sure they are fully immersed, and arrange them on the base of your chosen serving bowl. The idea is not to have them either sopping or still crisp, but somewhere in between. It works well to dip, hold for a second, turn and hold for another second, and then remove. It pays to be diligent here, as
no one wants a tiramisu that is swimming in liquid.

Scoop the first half of the mascarpone mixture over the biscuit layer. Spread out evenly. Repeat the savoiardi layer and mascarpone layer on top of this.

Dredge well with bitter cocoa powder and chill to set for at least an hour or two. If you like, you can add more cocoa powder just before serving, but it’s equally good when it has slightly melted into the cream.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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