Mary Berry knows her stuff when it comes to delicious dessert recipes, and this one certainly doesn’t fail. This is a classic no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy, lightly sweetened mascarpone cream. This was my first time making tiramisu, and this recipe made it ever so simple.
While the tiramisu needs to be refrigerated overnight, it only took me 15 minutes to put together. To give the tiramisu extra flavour and complement the mascarpone cream, I added sweet Marsala wine.
Ingredients (serves eight to 10)
Six eggs, whites and yolks separated
200g of caster sugar
250g of mascarpone
250ml of double cream
250ml of espresso coffee
170ml of Marsala wine (optional)
30 to 40 sponge fingers
Cocoa powder for dusting or 50g of grated dark chocolate
Method
I started by brewing the espresso to give it time to slightly cool. I used my stove-top mocha maker to do so, as the coffee comes out tasting stronger this way.
For the mascarpone cream, in a large bowl, I whisked the egg yolks and sugar together with an electric whisk until pale and creamy before mixing the mascarpone into the egg mixture until well combined.
Grabbing a second bowl, I whipped the double cream for several minutes until soft peaks formed when the whisk was removed.
With a spatula, I folded the whipped cream into the mascarpone, egg and sugar mixture.
In a third bowl, I whipped the egg whites until soft peaks formed when the whisk was removed before folding them lightly into the mascarpone, cream and egg mixture.
Spoon a third of the mascarpone, egg and cream mixture into a large dish of about 23cm by 33cm. Make sure not to add too much, or you won’t have enough for the next two layers.
I then mixed the espresso and Marsala together in a shallow bowl and dipped a biscuit quickly into the espresso and Marsala mixture, then laid it on top of the mascarpone and cream mixture in the dish. Make sure not to soak the biscuits for too long or they will fall apart.
Once the first layer was done, I spooned over the next third of the mascarpone and cream mixture, followed by another layer of biscuits.
After, I spooned over the final layer of mascarpone and cream before covering the dish and leaving it to chill in the fridge for 24 hours.
While Mary Berry recommends adding grated chocolate to the top, I preferred to go with a dusting of cocoa powder.