Sienese Tiramisu (Tuscany)

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Ingredients

Serves 4
Coffee pastry cream

• 1 tbsp cornstarch
  
• 1 pint (½ liter) milk
  
• ½ cup (100 g) sugar
  
• 3 eggs
  
• 2½ tbsp (4 cl) very strong espresso coffee

For the tiramisu

• 4 oz (120 g) ladyfingers (boudoir) or savoiardi (Italian cookies)
  
• 4/5 cup (20 cl) Marsala
  
• 1/5 cup (5 cl) grappa
  
• 2 egg yolks
  
• 2 tbsp superfine sugar
  
• 1 egg white
  
• 2/5 cup (10 cl) liquid whipping cream
  
• Cocoa powder

Preparation

To prepare the ingredients

• Make the coffee
  
• Soak the ladyfingers in a mixture of Marsala and water
  
• Pour the whipping cream into a bowl and put it in the freezer

To make the tiramisu

• Put the ladyfingers into the bottom of a rectangular cake pan
  
• Make the pastry cream by diluting the cornstarch in 2 tablespoons of milk
  
• Beat the whole eggs and add to the cornstarch
  
• Bring the milk to the boil with the sugar and the coffee. When it boils, pour it on the egg/cornstarch mixture and heat on low, stirring constantly until it thickens
  
• Let it cool down
  
• Make the sabayon by whisking the egg yolks and sugar in a mixing bowl over a bain-marie until the mixture turns an ivory color
  
• Add the grappa and continue to whisk until it thickens
  Set aside
  
• Whip the egg whites into very stiff peaks and fold them into the sabayon
  
• Take the cream out of the freezer and whip it
  
• Put a layer of pastry cream, followed by the sabayon and finally the whipped cream on top of the ladyfingers
  
• Refrigerate for at least 4 hours.
  
• Sprinkle the tiramisu with cocoa powder just before serving.

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