Mary Berry, renowned for her delectable dessert recipes, presents a timeless classic with her authentic Italian tiramisu. This indulgent treat harmoniously combines espresso-soaked ladyfingers with a velvety and subtly sweet mascarpone cream.
My inaugural attempt at crafting tiramisu was effortless with this recipe. Despite the dessert requiring a night in the fridge, assembling it took just 15 minutes. To elevate the flavors and complement the mascarpone cream, I incorporated sweet Marsala wine into the mix, as suggested by reports from the Express.
Ingredients (serves eight to 10):
- Six eggs, whites and yolks separated
- 200g caster sugar
- 250g mascarpone
- 250ml double cream
- 250ml espresso coffee
- 170ml Marsala wine (optional)
- 30 to 40 sponge fingers
- Cocoa powder for dusting or 50g grated dark chocolate
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Method:
Begin by preparing the espresso to allow it time to cool. I used a stove-top mocha maker for a stronger coffee flavor.
For the mascarpone cream, whisk the egg yolks and sugar until pale and creamy, then blend in the mascarpone.
Whip the double cream in a separate bowl until it forms soft peaks, then fold it into the mascarpone mixture.
In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the mascarpone and cream mixture.
Spoon a third of the creamy mixture into a large dish measuring approximately 23cm by 33cm, being mindful not to use it all in one layer.
Combine the espresso and Marsala in a shallow bowl, dip each biscuit swiftly, and place them atop the mascarpone layer.
Avoid soaking the biscuits excessively to prevent them from disintegrating.
Add the next third of the mascarpone and cream mixture, followed by another layer of biscuits.
Finish by spooning the remaining mascarpone and cream, covering the dish, and leaving it to chill in the fridge for 24 hours.
While Mary Berry recommends grating chocolate over the top, I opted for a dusting of cocoa powder instead.