200ml/7 fl oz good quality brewed espresso, cooled
3 eggs, separated
75g/2 ⅔ oz caster sugar
500g/1 lbs 1 ⅔ oz mascarpone
75ml/2 ⅔ oz marsala
30ml/1 oz amaretto
18-20 savoiardi biscuits or sponge fingers
250g/9 oz blackberries, some halved, some left whole
Cocoa powder, for dusting
- In the bowl of a freestanding mixer or using an electric whisk, beat the egg yolks and sugar together on a high speed until the mixture is thick, pale and creamy. Gradually add the mascarpone, beating until only just smooth.
- In another bowl, whisk the egg whites until soft, foamy peaks form. You can do this in the mixer or by hand. Gently fold the whipped egg whites into the mascarpone mixture, being careful not to knock too much air out.
- Pour the marsala and amaretto into the espresso. Dunk each biscuit into the mixture very briefly and arrange the first layer of biscuits into the base of your serving bowl or dish. Be sure to only leave the biscuits in the liquid for a second, otherwise they will go soggy.
- Cover the first layer of biscuits with a thick layer of the mascarpone mixture and a scatter of blackberries. Repeat with another layer of biscuits, mascarpone and blackberries. Do this until you have used all the ingredients, ensuring that you finish with a layer of mascarpone. The number of layers may depend on the size of your bowl.
- Refrigerate your tiramisu for at least 2 hours to allow it to set, or leave it overnight - it will likely taste even better the next day. When ready to serve, dust the top generously with cocoa powder and serve immediately.