Tiramisù

Method

1. 01

   Cool the espresso

   Brew 300 ml strong espresso and pour it into a shallow dish. Let it cool completely to room temperature before dipping the biscuits.

   

2. 02

   Warm the yolks safely

   Whisk 5 yolks, 100 g sugar and 2 g salt in a heatproof bowl over barely simmering water for 6–8 minutes, whisking constantly, until thick, pale and 71°C. Remove from heat and cool 10 minutes.

   

3. 03

   Make the mascarpone cream

   Beat 500 g cold mascarpone just until smooth, then fold in the cooled yolk mixture. In a separate cold bowl whip 250 ml cream to medium peaks and fold it in in 3 additions until airy and uniform.

   

4. 04

   Dip the savoiardi

   Dip each savoiardo in the cooled espresso for about 1 second per side. Arrange 12 pieces snugly in a 20 × 28 cm dish; they should be moistened but still hold their shape.

   

5. 05

   Layer the tiramisù

   Spread half the mascarpone cream over the first biscuit layer. Dip and arrange the remaining 12 biscuits, then cover with the remaining cream and smooth the top.

   

6. 06

   Chill and dust with cocoa

   Cover and refrigerate at 0–4°C for at least 6 hours. Just before serving, sift 15 g cocoa evenly over the top and cut into 8 portions with a clean knife.