About This Recipe
Tiramisù — 'pick me up' in Italian — is one of the most beloved desserts in the world, and for good reason. When made properly, it is a study in contrasts: bitter coffee against sweet cream, soft savoiardi against silky mascarpone, rich egg yolks against the lightness of whipped whites. This Jackson Laurie recipe uses the traditional method with raw eggs (use the freshest possible) for the most authentic, light, and airy result.
Method
- 1
Whisk yolks and sugar
In a large bowl, whisk egg yolks with sugar until the mixture is very pale, thick, and has tripled in volume — about 5 minutes with an electric whisk. It should fall from the whisk in a thick ribbon.
- 2
Add mascarpone
Add mascarpone to the yolk mixture and fold gently until smooth and combined. Do not overmix.
- 3
Whisk egg whites
In a clean, grease-free bowl, whisk egg whites with a pinch of salt until they form stiff, glossy peaks.
- 4
Fold together
Using a large metal spoon, fold the egg whites into the mascarpone mixture in three additions, working gently to preserve as much air as possible. The mixture should be light and mousse-like.
- 5
Prepare coffee dip
Combine cooled espresso with Marsala or rum in a shallow bowl.
- 6
Assemble
Working quickly, dip each Savoiardi biscuit briefly in the coffee mixture (1–2 seconds per side — they should be moist but not waterlogged). Arrange a single layer in the base of a 30x20cm dish. Spread half the mascarpone cream over the biscuits. Repeat with a second layer of dipped biscuits and remaining cream.
- 7
Chill
Cover with cling film and refrigerate for at least 4 hours, or overnight. The tiramisù will firm up and the flavours will meld beautifully.
- 8
Serve
Just before serving, dust generously with cocoa powder through a fine sieve. Cut into portions and serve directly from the dish.
Chef's Tips from Chef Marcus Webb
The egg yolk and sugar mixture must be whisked until very pale and thick — this is the foundation of the dessert's lightness.
Don't over-soak the Savoiardi — a brief dip is all that's needed. Soggy biscuits ruin the texture.
Tiramisù is always better the next day, once the flavours have had time to develop.
For a non-alcoholic version, simply omit the Marsala and add a little vanilla extract to the coffee.
Ingredients
Serves 8
- —500g mascarpone, room temperature
- —6 large eggs, separated (use the freshest possible)
- —120g caster sugar
- —300ml strong espresso or very strong coffee, cooled
- —3 tbsp Marsala wine or dark rum
- —200g Savoiardi (ladyfinger) biscuits
- —40g good-quality unsweetened cocoa powder
- —Pinch of fine salt
Per Serving
Calories
420 kcal
Protein
10g
Fat
28g
Carbohydrates
34g
Fibre
1g
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