Doesn't get any betta than this, when Savoiardi biscuits are dipped in marsala & espresso coffee, with mascarpone cheese, a little cocoa powders, and a splash of frangelico liqueur, magic happens. an amazing and simple dessert to make , that will please your friend and family anytime.
- 3 medium Fresh and organic eggs
- 120 g caster sugar
- 500 g mascarpone cheese
- 30 medium Savoiardi biscuits or a few more
- 80 ml marsala wine
- 30 ml frangelico liqueur
- 30 g dark cocoa powder
- 500 ml espresso coffee
- Combine the warm espresso coffee, with the marsala, and set aside to cool. (Not all the syrup is needed).
- Add the Frangelico to the soft mascarpone cheese, mix in, and set aside.
- Combine the whole eggs and sugar in a bowl, and over a Bain Marie gently whisk the eggs and the sugar until the internal temperature of the eggs have reached to 70c, this should take you about 4 to 5 minutes.
- Transfer the cooked sabayon into a clean cold bowl, and with a mixer with a whisk attached, on a high speed, whisk for 5 to 6 minutes until the eggs have doubled in volume.
- Add the sabayon into mascarpone cheese and gently fold in to combine.
- Dip enough biscuits into the cold coffee and liqueur mixture to cover the base of the baking tray( 26cm x 16cm ) cover the biscuits with 1/3 of the mascarpone mixture, and a light dust of cocoa powder. Repeat the above process two more times, ending with the mascarpone mixture. The finished tiramisu`should have 3 layers of biscuits and 3 layers of mascarpone cheese mixture.
- Cover, refrigerate for 24 hrs to firm up, then dust top with cocoa powder and serve.
- Note: Making and consuming desserts made with raw eggs, is a personal choice. You should always use extremely fresh and organic eggs, but if you’re not comfortable using raw eggs, follow this methods, by pasturing the whole eggs over a Bain Marie.