4  egg yolks

5 oz caster sugar

9 oz mascarpone cheese

1/2 pint double cream

2 tbsp dry masala

2 tbsp Tia Maria

2 tsp vanilla extract

1/2-3/4 pint strong espresso coffee ( the amount you need will depend on which biscuits you use), at room temperature

60 Pavesini  or 30 Savoiardi biscuits

3 tbsp unsweetened cocoa powder

2 oz dark chocolate shavings

1. Put the egg yolks and sugar in a large bowl and whisk for about 5 minutes with an electric beater until the mixture is thick and mousse like ( if you use a balloon whisk it will take 5-10 minutes longer).

2. In a separate bowl, beat the mascarpone and cream together until thick, then gradually fold in the Marsala, Tia maria, vanilla extract, and egg and sugar mixture until smooth and throughly combined.

3. Take a 8 x 12 in dish about 3 in deep a spread a third of the cream mixture over the base. Put the espresso in a shallow bowl and lightly soak each biscuit in it one by one before arranging them in a layer on top of the cream. Cover with a second layer of the cream.

4. Continue like this to the top, ending with a layer of biscuits (it should be the third layer). Tap the dish to settle the contents, then sift over the cocoa powder and dust with chocolate shavings.Chill for 1-2 hours, although it should be firm enough to cut into squares after 30 minutes.

if you prefer, you could serve Tiramisu in individual serving bowls like this glass one.

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