Readers might remember the drink called Butterbeer that Harry Potter and his peers drank every time they ventured to Hogsmeade. For me, those passages were the best to read – descriptions of the warm, buttery alcohol on a wintry evening made me wish that we had something of the sort to enjoy in the real world too.
That is what I felt while I enjoyed this tiramisu recipe. While it is served cold, the marsala at the base really warms up the whole body and invokes a wonderful, toasty feeling through my fingertips. My boyfriend and I are both great fans of any tiramisu (for readers in Sydney, the one at Lid ‘n Jar is delicious and well worth the price!) and we decided to try it out.
Make sure not to oversoak the sponge fingers – just dip it in, then flip the finger over on the other side, count to 3, and then arrange it on the bottom of your dish to ensure a crispy, spongy base. This is perfect when you are craving something hot and cold at the same time, and don’t have a flambe dessert at hand.
Marsala is a vibrant, very fruity dessert wine, and the flavour, mixed with the coffee base, is unique. I used a wine called Boronia All’ Uovo which has a strong flavour, so next time I’ll add a little less of that.
The construction of this is quite simple – you can even source the sponge fingers from your local supermarket (they come in a huge packet!) For this, I only used half the packet. I used a big square dish but you can definitely use little cups/glasses for a lovely visual effect, and make individual desserts. The recipe can be found here. Enjoy responsibly! – perhaps make sure you have a designated driver. The marsala content, while definitely not inebriating, will preclude P-platers from doing any hours.
- 2 cups strong black coffee
- 1/2 cup marsala (see note)
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers (savoiardi)
- cocoa or shaved/chopped chocolate, for dusting
- Pour coffee and marsala into a shallow dish. Set aside.
- Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
- Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
- Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust with cocoa and serve.