This recipe is a fixture at Cuccurullo family affairs. Joe loves it. It's a classic tiramisù, innocent of modern, misguided attempts to improve that which is already perfect. Rich, sweet and stimulating this tiramisù truly lives up to its name translated as a 'pick me up'.
4 Eggs, separated
60g Caster sugar
Pinch of salt
250g Mascarpone cheese
500ml Strong espresso coffee
100ml Marsala Cremovo
300g Savoiardi biscuits
100 Dark chocolate
Make the coffee and set side to cool. Beat together yolks and caster sugar until pale and thick. Stir in the mascarpone which should be used at room temperature.
In a separate, clean bowl beat the egg whites with a pinch of salt until puffy and firm. Stir 1/4 of the beaten egg white into the mascarpone mixture, stir and then fold in the remaining egg white very gently to ensure that the air is retained in
The Marsala is optional but highly recommended - add the Marsala to the strong coffee. Using a lovely, deep glass or crystal bowl, put a dollop of the mascarpone mixture into the bowl and smooth over the bottom. Dip the savoiardi biscuits one by one into the cold coffee mixture - be quick about it, you don't want the biscuits turning
Put a single layer of biscuits over the mascarpone mixture. Cover the biscuits with another layer of creamy goodness and then a further layer of espresso-sodden biscuits on top, and so on until the dish is full. Finish with a layer of mascarpone mixture.
Cover and place in the fridge, ideally overnight. About an hour before serving get the tiramisù out of the fridge and cover the top with a thick layer of grated dark chocolate.