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Aldo Zilli's tiramisu

Aldo Zilli

15 May 2020


Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine. He has been a strong supporter of a number of charities over the years and in early April this year he cooked more than 50 pizzas for NHS nurses & doctors of East Surrey Hospital, Redhill.

Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine.

Cooking Time

N/A

Serves

1

Ingredients

2 large eggs
6-8 savoiardi biscuits
80g mascarpone cheese
50ml espresso coffee
25ml marsala wine
cocoa powder (to dust)
2tbsp caster sugar

Recipe preparation

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.


Click here for more recipes and videos from Aldo Zilli.

Cooking Time: N/A

Serves: 1

Ingredients

2 large eggs
6-8 savoiardi biscuits
80g mascarpone cheese
50ml espresso coffee
25ml marsala wine
cocoa powder (to dust)
2tbsp caster sugar

Recipe preparation

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.


Click here for more recipes and videos from Aldo Zilli.

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Aldo Zilli

15 May 2020


Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine. He has been a strong supporter of a number of charities over the years and in early April this year he cooked more than 50 pizzas for NHS nurses & doctors of East Surrey Hospital, Redhill.

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