Tiramisu (Italy)
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Serves: about 8 people. Portion size: about 115g per person. Espresso-soaked sponge layered with mascarpone cream. Use pasteurised eggs if serving to anyone vulnerable. Nutrition is estimated per 100g of finished dessert.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 298 kcal
- Protein
- 5.1 g
- Carbohydrate
- 25.8 g
- of which sugars
- 15.6 g
- Fat
- 18.9 g
- of which saturates
- 10.9 g
- Fibre
- 0.7 g
- Salt
- 0.18 g
Ingredients
- 250ml strong espresso, cooled
- 3 tbsp marsala or coffee liqueur
- 3 large egg yolks
- 75g caster sugar
- 250g mascarpone
- 200ml double cream
- 180g savoiardi sponge fingers
- 2 tbsp cocoa powder
- 25g dark chocolate, finely grated
Method
Mix the cooled espresso with the marsala in a shallow dish.
Whisk the egg yolks and sugar over a pan of barely simmering water for 5 minutes until thick and pale, then cool slightly.
Beat the mascarpone until smooth and fold in the egg mixture.
Whip the cream to soft peaks and fold it through the mascarpone mixture.
Dip sponge fingers briefly into the coffee mixture and arrange a layer in a serving dish.
Spread over half the cream, repeat with another coffee-soaked sponge layer, then finish with cream.
Chill for at least 4 hours, then dust with cocoa and grated chocolate before serving.