Method
Step 1: Prepare the Coffee
Brew 300ml strong espresso coffee.
Allow it to cool completely.
Stir in 30ml marsala wine if using.
Step 2: Make the Mascarpone Cream
Place 4 egg yolks and 100g caster sugar into a large bowl.
Whisk for 3 to 5 minutes until the mixture becomes pale, thick and creamy.
Add 500g mascarpone cheese.
Gently whisk until smooth and fully combined. Do not overmix.
Step 3: Dip the Ladyfingers
Pour the cooled coffee into a shallow dish.
Quickly dip each ladyfinger into the coffee for about 1 second per side.
Do not soak them for too long as they will become mushy.
Step 4: Assemble the First Layer
Arrange half of the coffee-soaked ladyfingers in a single layer in a serving dish approximately 20cm × 30cm.
Spread half of the mascarpone mixture evenly over the biscuits.
Step 5: Assemble the Second Layer
Add another layer using the remaining soaked ladyfingers.
Spread the remaining mascarpone mixture evenly on top.
Smooth the surface with a spatula.
Step 6: Chill
Cover the dish with cling film.
Refrigerate for at least 6 hours.
For the best flavour and texture, chill overnight.
Step 7: Finish and Serve
Just before serving, dust the top generously with 20g cocoa powder using a fine sieve.
Slice and serve chilled.
Tips
Use freshly brewed espresso for the most authentic flavour.
Chilling overnight produces a firmer texture and deeper flavour.
Dust with cocoa immediately before serving to keep the surface looking fresh.
Traditional tiramisu contains raw egg yolks. Use fresh, high-quality eggs from a trusted source.
Preparation time: 40 minutes
Chilling time: Minimum 6 hours, preferably overnight
