Tiramisu

Name: Tiramisu
Yield: 25 portions from one 30 x 40 cm tray
Ingredients: 10 each Large egg yolks; 200 g Caster sugar; 120 ml Marsala wine; 60 ml Dark rum, optional; a pinch Fine sea salt; 1.2 kg Mascarpone; 600 ml Fresh cream; 80 g Icing sugar; 2 tsp Vanilla paste; 1.5 L Strong espresso, cooled; 80 ml Coffee liqueur; 40 ml Dark rum; 30 g Sugar, optional, depending on the coffee; 750 g to 900 g Savoiardi; 80 g Unsweetened cocoa powder; 100 g Dark chocolate, 70 percent, finely grated

Tiramisù

Marsala sabayon, mascarpone cream, espresso-soaked savoiardi and bitter cocoa.

A clean square of tiramisu with espresso-soaked savoiardi, mascarpone cream and cocoa.

A large-format tiramisu written for service rather than a domestic dish. The sabayon gives the cream depth and structure, the espresso stays strong rather than sugary, and the finished tray rests overnight before it is cut into clean squares.

Written for 25 portions from one 30 x 40 cm tray · 1 square from a 5 x 5 cut

Cook this

Ingredients

Serves

Sabayon

Large egg yolks10 each
Caster sugar200 g
Marsala wine120 ml
Dark rum, optional60 ml
Fine sea salta pinch

Mascarpone cream

Mascarpone1.2 kg
Fresh cream600 ml
Icing sugar80 g
Vanilla paste2 tsp

Espresso soak

Strong espresso, cooled1.5 L
Coffee liqueur80 ml
Dark rum40 ml
Sugar, optional, depending on the coffee30 g

Assembly

Savoiardi750 g to 900 g
Unsweetened cocoa powder80 g
Dark chocolate, 70 percent, finely grated100 g

Method

Sabayon

Set a heatproof bowl over a gentle bain-marie. Whisk the egg yolks, caster sugar, Marsala, optional rum and salt constantly until pale, thick and at ribbon stage, about 65 to 70°C.
Remove from the heat and cool the sabayon to room temperature.

Mascarpone cream

Whisk the mascarpone with the vanilla and icing sugar until smooth.
Whip the cream to soft peaks in a separate bowl.
Fold the cooled sabayon into the mascarpone, then fold in the whipped cream. Keep the mixture airy and luxurious rather than dense.

Espresso soak

Mix the cooled espresso with the coffee liqueur, rum and optional sugar. Taste it. It should be strong, aromatic and only lightly sweet.

Assembly and rest

In a 30 x 40 cm tray, dip each savoiardo quickly in the espresso mixture, about one second per side, and lay the biscuits tightly in one layer.
Spread over half of the mascarpone cream, add a second layer of soaked savoiardi, then cover with the remaining cream and smooth with a palette knife.
Refrigerate for at least 6 hours. Overnight gives the cleanest cut and the best integrated flavour.
Immediately before service, dust with cocoa and finish with the finely grated dark chocolate.

Chef’s notes

The source suggests espresso gel dots, coffee tuile, Marsala caramel and cocoa soil as optional restaurant finishes, but it does not give full formulas for them, so they are not invented here as separate recipes.
Do not over-soak the savoiardi. A quick dip gives structure after the overnight rest.

The finish

Cut the tray into a 5 x 5 grid for 25 neat portions.
Plate a clean square and keep the finish restrained. Espresso gel dots, a coffee tuile, Marsala caramel or cocoa soil may be used only when those preparations are made separately.

Keeping

Keep refrigerated at 5°C or below. For best texture and food quality, use within 2 to 3 days and keep covered so the cream does not absorb refrigerator odours.

Allergens and diet

Eggs. Milk. Gluten. Alcohol.

Last refined · September 2026