Tiramisù

Ingredients

• 1300g (10 oz) savoiardi (ladyfinger biscuits)
• 2500g (18 oz) mascarpone cheese
• 34 large eggs, separated
• 4100g (½ cup) caster sugar
• 5300ml (1¼ cups) strong espresso coffee, cooled
• 63–4 tbsp Marsala wine or dark rum (optional)
• 7Unsweetened cocoa powder, for dusting
• 8Dark chocolate shavings (optional garnish)

Instructions

1. 1Brew a strong espresso and let it cool. Stir in the Marsala or rum if using. Pour into a shallow bowl.
2. 2Separate the eggs. Whisk the egg yolks with the sugar until pale and thick. Beat in the mascarpone until smooth and creamy.
3. 3In a clean bowl, whisk the egg whites to stiff peaks. Gently fold them into the mascarpone mixture in three additions, keeping it light and airy.
4. 4One by one, quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side — do not soak through) and arrange in a single layer in a serving dish or individual glasses.
5. 5Spread half the mascarpone cream evenly over the biscuit layer.
6. 6Repeat with a second layer of soaked ladyfingers, then top with the remaining cream, smoothing the surface.
7. 7Dust generously with cocoa powder through a fine sieve. Cover and refrigerate for at least 4 hours, or overnight for best results.
8. 8Before serving, add a final dusting of cocoa and chocolate shavings if desired. Serve chilled.