Everybody loves tiramisu – here is the original Italian recipe that won’t fail you.
- 7 egg yolks
- ½ cup sugar
- ⅓ cup sweet marsala, plus 2 tbsp
- 8 oz / 225 g mascarpone, softened to room temperature
- 1 cup heavy cream
- 1 cup espresso coffee
- 1 oz / 30 g dark chocolate
- ¼ cup rum
- 1 tsp natural vanilla extract
- 48 ladyfingers
- ¼ cup unsweetened cocoa powder
- To make the zabaglione: whisk together egg yolks and sugar in a bowl set over a pot of simmering water. Add ⅓ cup of the marsala and continue to whisk until mixture is thick and doubled in volume. Remove from heat and stir in the mascarpone until blended.
- Whip the cream to soft peaks and fold it into the zabaglione.
- Combine espresso, chocolate, rum, vanilla extract, and remaining marsala in a saucepan. Heat gently and stir, until the chocolate dissolves. Let it cool down.
- Dip each ladyfinger in the mixture for a second (don’t soak them) and arrange in a single layer on a 9×13″ / 22×33 cm glass pan. Spread half of the zabaglione evenly on the top. Repeat with a second layer of ladyfingers and remaining zabaglione.
- Refrigerate for 2 hours. Sprinkle top with cocoa powder before serving.
