Aldo Zilli's tiramisu
15 May 2020
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2 large eggs
6-8 savoiardi biscuits
80g mascarpone cheese
50ml espresso coffee
25ml marsala wine
cocoa powder (to dust)
2tbsp caster sugar
Note - the recipe serves 1. Multiply ingredients as needed.
Separate the eggs and whisk the yolks with the sugar until creamy, then fold in the mascarpone. Whisk the whites until stiff and fluffy, then fold them into the yolk mix and set aside to rest.
In the meantime, mix the espresso coffee and marsala wine together and dip the savoiardi biscuits on both sides for 1-2 seconds to soak up some of the liquid, then lay in the base of your mould. Spoon around 2-3cm of the egg mix on top of the biscuit and repeat the process again.
Rest in the fridge for at least 20-30 minutes before removing from the mould.
Just before serving, dust with cocoa powder.
Watch the video below for additional tips and tricks.
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