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Next level tiramisu

Tiramisu in dish with slice on plate

Next level tiramisu

Name: Next level tiramisu
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 3 egg yolks; 100g golden caster sugar plus extra for the dish; 1 tsp vanilla extract; whole nutmeg for grating; 150ml marsala; 250g tub mascarpone; 300ml double cream; 200ml strong black coffee cooled; 24 sponge fingers or savoiardi biscuits; 100g golden caster sugar; 1 tsp fine espresso powder; 1 tsp cocoa powder plus extra for serving

Barney Desmazery

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Serves 6

More effort

Prep: 35 mins

Cook: 5 mins

plus 3 hrs chilling

A star rating of 4.3 out of 5.12 ratingsRate

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Create this superb version of the classic, creamy Italian dessert. It's the perfect ending to a decadent meal: rich yet light, laced with booze and a coffee hit to pick you up

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 egg yolks
100g golden caster sugar

plus extra for the dish
1 tsp vanilla extract
whole nutmeg

for grating
150ml marsala
250g tub mascarpone
300ml double cream
200ml strong black coffee

cooled
24 sponge fingers

or savoiardi biscuits

For the topping

100g golden caster sugar
1 tsp fine espresso powder
1 tsp cocoa powder

plus extra for serving

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Nutrition: per serving

kcal745
fat50g
saturates30g
carbs62g
sugars51g
fibre1g
protein7g
salt0.1g

Method

step 1

Beat the egg yolks, sugar, the vanilla, a grating of nutmeg and 50ml of the marsala using an electric whisk in a heatproof bowl over a pan of barely simmering water for 10 mins, until pale and light. Put in the fridge to cool.
step 2

In a separate bowl, beat the mascarpone and cream together with an electric whisk until the mixture holds soft peaks. Gently fold the egg yolk and cream mixtures together with a spatula, being careful not to over-stir. Put the bowl back in the fridge to chill.
step 3

Scatter a little sugar over the base of a deep 20 x 20cm serving dish. Pour the coffee and the remaining 100ml marsala into a bowl. One by one, dip 12 biscuits in the coffee mixture on each side for a couple of seconds (don’t leave them too long or they’ll go soggy), then lay flat in the dish to cover the base. Spread over half the cream mixture. Dip the remaining biscuits in the coffee and arrange on top of the cream, then finish with a final layer of the cream. Cover the dish and chill for at least 3 hrs. Can be made up to two days in advance.
step 4

To make the crunchy topping, put the sugar and a splash of water in a saucepan, and stir to combine. Simmer over a medium heat until you have an amber-coloured caramel. Pour the caramel onto a parchment-lined baking tray and tilt to spread. While it’s still hot, dust with the coffee and cocoa powder, then leave to set until hard. Break into small pieces, then blitz in a processor to a rough crumb. Sprinkle over the tiramisu and dust with a little cocoa powder to serve.

Recipe from Good Food magazine, February 2019

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A star rating of 4.3 out of 5.12 ratings

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