DUKAI

Tiramisu

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Cooking

Step 1 of 12

Sabayon

1 of 12

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.

Sabayon

  • 10 each Large egg yolks
  • 200 g Caster sugar
  • 120 ml Marsala wine
  • 60 ml Dark rum, optional
  • a pinch Fine sea salt

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What you are cooking with

Sabayon

  • 10 each Large egg yolks
  • 200 g Caster sugar
  • 120 ml Marsala wine
  • 60 ml Dark rum, optional
  • a pinch Fine sea salt

Mascarpone cream

  • 1.2 kg Mascarpone
  • 600 ml Fresh cream
  • 80 g Icing sugar
  • 2 tsp Vanilla paste

Espresso soak

  • 1.5 L Strong espresso, cooled
  • 80 ml Coffee liqueur
  • 40 ml Dark rum
  • 30 g Sugar, optional, depending on the coffee

Assembly

  • 750 g to 900 g Savoiardi
  • 80 g Unsweetened cocoa powder
  • 100 g Dark chocolate, 70 percent, finely grated
The whole method