Classic Tiramisu

Method

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1. Set a heatproof bowl over a pan of barely simmering water, making sure it does not touch the surface. Whisk the yolks, sugar and Marsala constantly for 8 to 10 minutes until thick, pale and ribbon-forming, reaching 75°C on a thermometer.

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2. Take the bowl off the heat and keep whisking for 2 minutes as it cools slightly. Then cool completely over an ice bath, about 10 minutes.

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3. Loosen the mascarpone with a spatula until smooth, then fold the cooled zabaglione into it in three additions.

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4. Whip the cold double cream to soft peaks and fold it in gently — you want to keep the air you worked so hard for.

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5. Combine the espresso and rum in a shallow dish. Dip each savoiardo for one second per side. Any longer and it will collapse.

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6. Line a 25 x 18 cm dish with a single layer of dipped biscuits, spread over half the cream, then repeat.

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7. Smooth the top, cover and refrigerate for at least 6 hours, ideally overnight. This rest is not optional — the biscuits need time to soften through.

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8. Dust heavily with cocoa through a fine sieve just before serving and finish with chocolate shavings.

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Chef’s Tips

• Room-temperature mascarpone folds smoothly; cold mascarpone splits into lumps that no amount of beating will fix.
• Dust the cocoa at the last moment. Applied early it absorbs moisture and turns patchy and dark.
• For a child-friendly version, use strong decaf coffee and replace the Marsala with an extra tablespoon of espresso.

Pairing Suggestions

• A glass of Vin Santo or the same Marsala used in the cream
• Serve with a short, bitter espresso
• Follows any rich pasta beautifully

Storage & Reheating

Refrigerate for up to 3 days, covered — it improves on day two. Freezes for 1 month; thaw overnight in the fridge and re-dust with cocoa before serving.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.