The Grand Tiramisu (multi-layer!)
A classic, multi-layered tiramisu perfect for feeding a large crowd - you can scale the recipe as needed, or just enjoy several layers of creamy, chocolatey, espresso-spiked heaven!
Servings: 10 -12 people
Equipment
- You will need a deep dish, like a trifle dish that I’ve used for this recipe. If you don’t have one, you can simply scale the recipe as needed, or split between two more shallow dishes.
Ingredients
- 6 eggs separated
- 150 g caster sugar
- 2 tbsp Marsala wine optional
- 750 g mascarpone cheese
- 300 g Savoiardi Ladyfinger biscuits
- 1 cup brewed espresso
- Cocoa powder to dust the layers!
Instructions
- Whisk the egg whites until stiff and set aside.
- Whisk the egg yolks and sugar (with the Marsala if using) for a few minutes until pale, voluminous and fluffy – this is what we can zabaglione!
- Switch from a whisk attachment to a paddle mixer, and beat in the mascarpone until nicely combined.
- Finally, fold in the egg whites in a couple of batches.
- Place into a piping bag ready to assemble and store in the fridge until ready to use.
- Quickly dip a Savoiardi biscuit in the brewed espresso (you don’t need to do this for very long as you don’t want the biscuits to become overly soaked – results in a gross and watery texture later on!) and place at the base of your dish. Repeat with biscuits until you have a complete layer.
- Spread over an even layer about 2cm thick of the mascarpone cream then dust with cocoa powder.
- Repeat until you reach the top of your dish (I ended up with 5 layers of biscuits) – finishing with a layer of cream and a generous dusting of cocoa powder.
- You do really need to refrigerate for at least a 3-4 hours before serving to ensure the cream has a chance to set and you get that beautiful, mousse-like finished texture.
