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How to make it: Gloria's tiramisu recipe

As served with great theatrics at the Big Mamma group of restaurants, including London's Gloria

By Big Mamma
Published 13 May 2020, 15:20 BST
The coffee-infused Italian dessert is a modern classic.

The coffee-infused Italian dessert is a modern classic.

Photograph by Laura Edwards

Serves 6 
Makes: 20 mins, plus overnight chilling 


125g ladyfinger biscuits
200ml hot espresso
1 tbsp marsala
250ml double cream
4 egg yolks
70g caster sugar
400g mascarpone
cocoa powder, for dusting


1. Mix the coffee and marsala together in a medium bowl. Set aside.
2. Pour the double cream into a large bowl and whip until forming soft peaks. In a separate bowl, whisk the egg yolks and sugar until just combined, then whisk in the mascarpone until you have a smooth mixture. Finally, fold in the whipped double cream using a spatula or wooden spoon.
3. Soak both sides of the ladyfinger biscuits in the coffee mixture until they’ve soaked up some of the liquid but aren’t yet falling apart.
4. Arrange the soaked biscuits along the bottom of a medium-sized oven dish, ensuring the base is fully covered. Layer with some of the cream mixture, using a spatula to smooth it out (each cream layer should be around 2cm high). Continue adding alternate layers of biscuits and cream until they’re all used up, then cover the dish with cling film and put in the fridge to chill overnight.
5. Dust with cocoa powder and serve.

Deconstructing tiramisu: the coffee-infused Italian classic

Where to eat the world's best tiramisu

Published in the Jan/Feb 2020 issue of National Geographic Traveller Food

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