This is my go to tiramisu recipe - rich, decadent and strong enough to give you that pick me up!
4 Large Egg Yolks
1/3 Cup Marsala Wine
1 Cup Caster sugar
1 Cup Heavy Cream
34 Sponge Fingers
500ml of Strong Black Coffee
100ml Tia Maria (optional)
Cocoa Powder For Dusting
1. Make the coffee and set aside for later
2. Take the first three ingredients and whisk together in a stainless steel bowl over a pot of simmering water, a hand held electric whisk is good for this as it takes about 8 minutes to reach a good sabayon stage - where it is thick, creamy, light and warmed through. Be careful not to get the mixture too hot as you don't want to over cook the egg yolk, just warm to touch is fine. If you think it's getting too hot just remove from the heat and continue whisking.
3. In a separate bowl, whisk the cream to stiff peaks.
4. Whisk the mascarpone into the sabayon till combined and smooth
5 . Fold the whipped cream into the mascarpone mixture with a large metal spoon. - set to one side.
6. Take the sponge fingers two at a time and submerge in the coffee mixture till you feel the coffee soak into the biscuit, this only takes about 10 to 15 seconds. Remove from the coffee and drain excess by holding it up for a moment, then place in the bottom of your dish side by side until the base is covered.
7. Spoon half the cream mixture over the biscuits and spread out smooth - banging the dish down on the work bench will bring any air bubbles up to the surface and fill in any small gaps.
8. Make another layer of coffee soaked biscuits on top of the cream mixture.
9. Use the remaining cream mixture to smooth over the second layer of biscuits, this should be enough to bring it right to the top of the dish.
10. Using a large palate knife, starting at one end of the dish smooth it all the way over to the other side then clean up the edges.
11. For best results refrigerate overnight.
12. Just before serving sieve cocoa powder all over the top to cover