Method

1

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

2

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

3

Add Marsala to warm espresso. Quickly dip half of sponge fingers, one at a time, in coffee mixture. Place in base of a 3 cup-capacity serving bowl. Cover with half of Mascarpone mixture. Repeat layers once more, finishing with mascarpone. Refrigerate for 4 hrs or overnight to set. Dust with cocoa and serve.

Prep Time6 minsCook Time15 minsYields1 Serving

I grew up eating this dessert and I still remember fighting with my brother over who would lick the bowl at the end. When it comes to traditions and kitchen skills, this is my mum at her best.

CategoryDifficultyBeginner
 

Ingredients

 3 Eggs - Separated
 ¼ cup Saster sugar (55g)
 250 g Mascarpone
 1 tsp Marsala or Tia Maria
 ¾ cup Warm espresso or strong coffee (185ml)
 100 g Sponge fingers or Savoiardi
 Cocoa to dust

Ingredients

 3 Eggs - Separated
 ¼ cup Saster sugar (55g)
 250 g Mascarpone
 1 tsp Marsala or Tia Maria
 ¾ cup Warm espresso or strong coffee (185ml)
 100 g Sponge fingers or Savoiardi
 Cocoa to dust

Directions

1

Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

2

Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

3

Add Marsala to warm espresso. Quickly dip half of sponge fingers, one at a time, in coffee mixture. Place in base of a 3 cup-capacity serving bowl. Cover with half of Mascarpone mixture. Repeat layers once more, finishing with mascarpone. Refrigerate for 4 hrs or overnight to set. Dust with cocoa and serve.

Mum’s Tiramisu