Tiramisù
Tiramisu

Prep time: 30 min | Total time: 30 min | Servings: 12

Ingredients

• Savoiardi (Ladyfinger) biscuits, around 300-400g (10-13 oz), depending on the size of your dish
• 12 espresso cups of espresso coffee, cooled
• A good splash (100 ml, 3 oz) of marsala wine or sweet dessert wine/liqueur
• 125 g (⁵/₈ cup) sugar
• 500 ml (1 pint) milk
• 3 large or 4 medium egg yolks
• 2 tablespoons flour
• 1 fresh vanilla pod
• 450 g (1 lb) mascarpone cheese
• Good quality bitter cocoa powder to decorate

Directions

• Make the coffee and allow to cool in a bowl. Add the liqueur.
• Split open the vanilla pod and place in a saucepan with the milk. Bring to
  the boil slowly.
• In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in colour and frothy.
• Add the flour and beat well.
• Remove the vanilla pod from the milk, after scraping the seeds into it.
• Add the milk to the bowl gradually, beating constantly with a whisk.
• Slowly reheat, stirring continuously in the same direction, until quite thick. It will thicken even more once it cools. Allow to cool, with clingfilm (saran wrap) touching it so that a skin does not form.
• Add the mascarpone cheese to the custard mix.
• In your serving dish, spread out a little custard, then cover with the ladyfinger biscuits, first dipping them lightly (get them nice and wet but don’t get them soggy!) in the coffee and liqueur mix.
• Carefully spread half the rest of the custard mixture on top, and add an- other layer of biscuits dipped in the coffee and liqueur mix.
• Finish with the remaining custard and decorate with dusted cocoa power.
• Leave to rest in the fridge for a couple of hours at least before serving.