Tiramisu d'Oro: A Timeless Dessert Rekindled

There are as many recipes for Tiramisu in Italy as there are grandmothers. Our version, affectionately dubbed 'Tiramisu d'Oro', has been refined over twenty years. We use slightly less sugar than modern recipes, allowing the bitter espresso and the rich, tangy mascarpone to take center stage.

Ingredients

• •500g Mascarpone cheese (room temperature)
• •4 very fresh, large egg yolks
• •100g caster sugar
• •300ml strong espresso, cooled
• •2 tablespoons Marsala wine or dark rum
• •1 package (about 200g) Savoiardi (ladyfingers)
• •High-quality dark cocoa powder for dusting

Method

1. In a large bowl, whisk the egg yolks and sugar together until pale, thick, and ribbon-like. This step is crucial for volume.

2. Fold the softened mascarpone into the egg mixture. Do this gently with a spatula—whisking it too aggressively can cause the cheese to curdle or split.

3. Combine the cold espresso and the Marsala wine in a shallow dish.

4. Briefly quickly dip each ladyfinger into the coffee mixture. Do not let them soak, or your dessert will be soggy! Just a quick 'in and out'. Lay them in a single layer in your serving dish.

5. Spread half of your mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and finish with the remaining cream.

6. The most difficult step: put it in the fridge and leave it alone for at least 8 hours, preferably overnight, so the flavors meld. Dust heavily with cocoa powder right before serving.