38 | V O Y A G E R
STEP 1
Separate the eggs, then whisk the
whites until they form stiff peaks
and set aside. Add the sugar to the
egg yolks, then whisk until light and
frothy, and add the mascarpone, little
by little, whisking constantly, until
completely smooth.
STEP 2
Gently fold the whipped egg whites
into the egg yolk and mascarpone
mixture.
STEP 3
In a shallow dish, add the Marsala
wine to the espresso and stir. Dip the
sponge fingers into the liquid just until
they start to darken, but don't leave
them to get soaked through.
STEP 4
To assemble, place a layer of sponge
fingers into the bottom of a serving
dish, then spoon over about a third
of the mascarpone mixture. Sift
over a layer of cocoa. Repeat with
another layer of sponge fingers and
mascarpone. Finish with a dusting
of cocoa.
Tiramisu
Said to originate from the northern Italian town of Treviso, this classic
Venetian 'pick me up' has become a beloved staple for good reason.
INGREDIENTS:
3 eggs
70g caster sugar
250g mascarpone
1 pack Italian sponge fingers (savoiardi)
2 tbsp Marsala wine
120ml espresso
2 tbsp cocoa
Dark chocolate, to garnish
STEP 5
Cover and refrigerate for a few hours.
Before serving, garnish with shards of
dark chocolate.
TOP TIP
Leave your tiramisu to rest in the
fridge for a few hours, allowing
the layers to meld and the
flavours to fully develop.
Ser ves 4 - 6 people
RECIPES
