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'.

INGREDIENTS

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

METHOD

  1. 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. 

  2. 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 mix. 

  3. 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
    to mush. 

  4. 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.

  5. 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.

Buon Appetito! 

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