Tiramisù — The Original Venetian Technique

Ingredients

• 6 large egg yolks, room temperature
• 150 g caster sugar
• 240 ml Marsala wine, aged, 17% ABV
• 500 ml heavy cream, 36% fat, well-chilled
• 40 pieces Savoiardi ladyfinger biscuits
• 120 ml espresso, freshly brewed, cooled to room temperature
• 30 ml coffee liqueur, Kahlúa or equivalent
• 15 g Dutch-process cocoa powder, for dusting

Method

1. 1
   Whisk egg yolks with caster sugar in a heatproof bowl over simmering water until pale, thick, and reaching 65°C (13 minutes), whisking constantly.
2. 2
   Remove from heat and whisk in Marsala wine, then cool to room temperature (8 minutes), whisking occasionally.
3. 3
   In a separate chilled bowl, whip heavy cream to soft peaks using an electric mixer.
4. 4
   Fold cooled Marsala mixture into whipped cream in two additions until no streaks remain.
5. 5
   Combine cooled espresso with coffee liqueur in a shallow dish.
6. 6
   Dip each Savoiardi briefly (1 second per side) into espresso mixture and arrange in a single layer across the base of a 20 × 30 cm dish.
7. 7
   Spread half the Marsala cream evenly over the first layer; repeat with a second layer of dipped Savoiardi and remaining cream.
8. 8
   Cover with plastic wrap and refrigerate for at least 8 hours; dust with cocoa powder immediately before serving.