The Times Magazine - UK (2022-04-09)

The Times Magazine 47

Eat!

EASTER EGGS

10. TIRAMISU

Serves 4

• 2 egg yolks • 50g caster sugar • 350g mascarpone • 6 egg whites
  
  
  • 50ml marsala • 200ml espresso coffee, warm (not hot) • 20 lady
    finger biscuits • Cocoa powder, for dusting
  
  
  
  

1. Beat together the egg yolks and half the sugar until you have
   a light yellow fluffy mix.


2. In another bowl, whip the mascarpone until stiff and mix
   into the egg yolk.


3. Beat together the egg whites with the remaining 25g sugar until
   stiff peaks form. Fold this into the egg and mascarpone and mix
   with a spatula.


4. Add the marsala to the warm espresso. Soak half the biscuits in the
   marsala mixture for about 20 seconds. Lay them at the bottom of a
   deep dessert dish and cover with half the mascarpone mix. Repeat for
   the next layer. Leave to rest in the fridge.


5. Dust with cocoa powder and serve. n


6. ZABAGLIONE

Serves 4

• 4 egg yolks • 3 tbsp soft brown sugar • 4 tbsp marsala
  
  
  • Pinch of salt • 50g amaretti biscuits, crushed
    
    
    1. Bring a small saucepan of water to the boil.
    
    
    
    
  
  
  
  

2. In a heatproof bowl, whisk together the egg yolks and sugar until
   thick and creamy. Then slowly beat in the marsala and salt.


3. Place the bowl over the boiling pan of water but don’t let it touch the
   water, otherwise the mix will begin to scramble.


4. Continue to whisk until the egg, sugar and marsala mix is thick.
   The volume should have tripled. With a hand whisk this will take
   about 15 minutes.


5. Remove the bowl from the pan and continue to whisk for a few more
   minutes. Divide between four bowls, sprinkle with crushed amaretti
   biscuits and serve.