Tiramisu’ recipe

Chef Simone Ciuffetelli

SERVES 10
COOKSin 30 minutes plus chilling time
DIFFICULTYmedium

Ingredients

10 free range eggs (separated)

14 tbs of sugar

500g of mascarpone cheese (room temperature)

4g of gelatine sheets

splash of marsala liquor as needed

2 cups of espresso coffee

1 cup of milk

approximately 30 savoiardi biscuits

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Method

Soak the gelatine sheets in the cold water for 10 minutes.
Beat the egg whites with a mixer until firm and place in the fridge.
Place 10 tbs of sugar in a pan and cover with water at about half inch and bring the mix to 121 degrees.
In the meantime, whisk the egg yolks with a splash of Marsala until frothy, and gradually add the heated sugar in.
Now squeeze the gelatine and add to the mixture while warm and keep mixing until it cools down.
Add the mascarpone cheese to the egg yolk mixture and mix until…

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