Famous Tiramisu Dessert with Savoiardi Biscuits

I can say little about this famous dessert other than recommend you use the right biscuits. In Italy tiramisu is made biscuits, which are smaller and lighter than Savoiardi. Available in Italian delis, they give this rich dessert a lovely light texture.

This recipe contains raw eggs and is not suitable for pregnant women.

Famous Tiramisu Dessert with Savoiardi Biscuits

Serves:  8-10

Preparation time: 30 minutes



4 egg yolks

150 g (5 oz) caster sugar

250 g (9 oz) mascarpone cheese

300 ml ( ½ pint) double cream

2 tablespoons dry Marsala

2 tablespoons Tia Maria

2 teaspoons vanilla extract

300-450 ml ( ½ – ¾ 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 tablespoons unsweetened cocoa powder

50 g (2 oz) dark chocolate shavings



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).

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 thoroughly com­bined.

Take a 20 x 30 cm (8 x 12 in) dish about 7.5 cm (3 in) deep and 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.

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.

Bon Appétit!

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