Yields: 12 Servings Difficulty: Easy
Makes 1 deep 8×8 inch dish
Prep time: 25 minutes
Chill time: 4 hours
- Make your sabayon by combining egg yolks, half the liqueur and sugar in a bowl and placing that on top of a pot with simmering water. Make sure the water doesn't touch the bottom of the bowl.
- Reduce heat to low, and cook mixture until 65C, about 10 minutes, stirring constantly. Remove from the heat and whisk yolks until thick and light-coloured. This will take about 5-10 minutes depending on your mixer. Sabayon is thick enough when it forms ribbons that don't quickly disappear on the surface. Cool down to room temperature.
- Mix in the mascarpone until fully incorporated. Meanwhile, in the bowl of your stand mixer or with a hand mixer, start whipping the cream to medium.
- Gently fold the sabayon mix into the whipped cream, mixing in half of the sabayon until incorporated then the rest of the sabayon. Set aside in the fridge.
- Mix the coffee and liqueur together. Line the bottom of a deep 8x8 inch baking dish with half the biscuits. Make sure they are quite tight you can push them together once they are soaked.
- Pour a third to half the coffee mix onto the biscuits and let the biscuits soak all the liquid. Depending on your biscuits, this may take a few minutes. Press the biscuits together and add more biscuits if there's space for more, making sure you dip the additional biscuits in the coffee mix. Spoon half the sabayon on top.
- Dip and soak the rest of the biscuits in the coffee mix then make another layer on top of the sabayon. Spoon the rest of the sabayon then level with a spoon or offset spatula. Chill for at least 4 hours to set, or overnight to let the flavours develop.
- Dust with cocoa powder before serving.
- You may or may not use all the liquid depending on how much you soak your biscuits. I like to soak them a lot in the coffee because tiramisu is coffee-flavoured after all. You can make your own strong coffee by mixing 2 tbsp of instant coffee with 1 cup of hot water.