- Serves: 6
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus chilling overnight
- Effort: medium
- 1 egg
- 3 egg yolks
- 50 ml white wine
- 2 tsp amaretto (almond liqueur)
- 50 ml marsala, plus 2 tbsp for soaking the biscuits
- 100 g vanilla sugar
- 225 g mascarpone
- 1 tsp espresso coffee powder
- 3 small cups hot espresso coffee
- 1 1/2 tbsp caster sugar
- 175 g sponge fingers, such as Savoiardi such as Savoiardi
- 2 tbsp unsweetened cocoa powder
1. Put the whole egg, the egg yolks, white wine, Amaretto and the 50ml of Marsala in the top part of a double boiler or in a heatproof bowl set over a pan of simmering water. The top pan should not touch the water simmering in the bottom pan.
2. Whisk for about 5 minutes until the mixture thickens. Once it is firm and fluffy, remove the top pan and carry on whisking for a few minutes more.
3. Add the vanilla sugar and whisk until dissolved.
4. Gently fold in the mascarpone and the teaspoon of espresso powder. Beat everything together for another minute or so to lighten the cream.
5. Mix together the cups of hot espresso, caster sugar and the remaining 2 tablespoons of Marsala in a dish deep enough to soak the biscuits. Dip in the biscuits so that they absorb the liquid but do not start to break up.
6. Cover the base of a large shallow rectangular dish with a layer of soaked biscuits, laid tightly in the same direction. Pour over half the cream mixture.
7. Add a second layer of biscuits placed at right angles to the layer below. This helps to hold the Tiramisu together when you serve it. Cover with the rest of the cream.
8. Sift the cocoa powder thickly over the surface.
9. Cover and chill in the fridge overnight.
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