Tantalising Tiramisu

Emulate ‘la dolce vita’ with this sumptuous tiramisu recipe from leading local chef, Katharine Eldridge, who runs the Surrey-based Quince House Cookery School.  This classic Italian dessert – literally meaning “pick me up” – is an uplifting blend of Marsala, espresso coffee, mascarpone cheese and chocolate; yum!

Tantalising Tiramisu
Recipe type: Dessert
Serves: 8
  • 180ml Marsala wine
  • 200ml espresso coffee
  • 40 sponge biscuit fingers
  • 3 eggs, separated
  • 1 vanilla pod
  • 25g caster sugar
  • 1 orange (grated rind)
  • 350g mascarpone cheese
  • 65g plain chocolate
  • Dusting of cocoa
  1. Add half of the Marsala wine to the coffee. Place 20 of the sponge finger biscuits in the bottom of a serving dish, approximately 25cm x 25cm, and sprinkle with half of the coffee mixture.
  2. Cut open the vanilla pod and scrape out the seeds. Put them in a bowl with the egg yolks and the sugar. Place over a bowl of boiling water and whisk together until thick and pale. Blend in the mascarpone and then stir in the remaining Marsala wine and the orange rind.
  3. Whisk the egg whites with a pinch of salt until stiff peaks form and then fold them into the cheese mixture. Spoon half of this mixture over the sponge fingers.
  4. Dip the remaining sponge fingers into the rest of the coffee mixture and place them on top of the cream mixture in the dish. Spread the rest of the cream mixture over this.
  5. Grate the chocolate and sprinkle over the top of the cream. Cover and refrigerate for at least eight hours.
  6. Serve dusted with cocoa.


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