Nigel's Tiramisu

sbs.com.au

T's kitchen

750 g mascarpone, chilled

500 ml (2 cups) thickened cream

200 g caster sugar

36 savoiardi (sponge finger) biscuits

375 ml freshly brewed espresso (make 50-ml shots)

30 ml whiskey or rum

bitter cocoa powder, for dusting

subheading: Sabayon:

3 egg yolks

50 g caster sugar

90 ml marsala

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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