Recipes and Cooking


ValentinesDayTiramisu H2 Preparation time 35 mins Serves 6 people


  •            4 eggs, separated
  •            ½ cup castor sugar
  •            500g mascarpone
  •            ¾ cup strong black coffee
  •            ¾ cup Marsala wine
  •            ½ pack (250g) sponge fingers
  •            Cocoa for dusting
  •            ½ punnet strawberries, washed and green part removed
  •            ½ punnet raspberries, washed
  •            ½ punnet blueberries, washed


Place saucepan half filled with water onto the stove and bring to a simmer.

Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.

Add 1/3 cup Marsala wine, continue to whisk until the mixture forms a ribbon (about ten minutes).

Remove the bowl, and set aside to cool.

Gently fold the mascarpone into the cooled egg mixture.

In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.

Place coffee and remaining Marsala into a bowl. Briefly dip the biscuits into the coffee mix and lay them into a trifle dish, then layer with the mascarpone mix. Top with another layer of soaked biscuit and so on, finishing with a layer of mascarpone mix.

Refrigerate for at least two hours, or overnight.

Before serving, dust with cocoa powder and garnish with fresh berries.