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Tiramisu

Yields6 Servings

A luxuriously rich and fluffy tiramisu recipe.

 4 eggs, separated
 ½ cup castor sugar
 500 g mascarpone
 ¾ cup strong black coffee
 ¾ cup Marsala wine
 250 g sponge fingers
 ½ punnet of strawberries (washed, greens removed)
 ½ punnet raspberries (washed)
 ½ punnet blueberries (washed)
1

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

2

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

3

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

4

Remove the bowl, and set aside to cool.

5

Gently fold the mascarpone into the cooled egg mixture.

6

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

7

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.

8

Refrigerate for at least two hours, or overnight.

9

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

Ingredients

 4 eggs, separated
 ½ cup castor sugar
 500 g mascarpone
 ¾ cup strong black coffee
 ¾ cup Marsala wine
 250 g sponge fingers
 ½ punnet of strawberries (washed, greens removed)
 ½ punnet raspberries (washed)
 ½ punnet blueberries (washed)

Directions

1

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

2

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

3

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

4

Remove the bowl, and set aside to cool.

5

Gently fold the mascarpone into the cooled egg mixture.

6

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

7

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.

8

Refrigerate for at least two hours, or overnight.

9

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

Tiramisu

170-198 Bulban Rd, Werribee VIC 3030

With love from our family farm to your family table xx