Tiramisu with Wild Cherries

Ingredients

• 1.6 eggs, separated
• 2.6 tablespoon castor sugar
• 3.1.33 cup Marsala wine, divided — 2/3 cup for zabaglione, remaining 2/3 cup for dipping biscuits
• 4.250 gram mascarpone
• 5.sugar, 4–5 teaspoons, to taste; for mascarpone layer
• 6.1.5 teaspoon instant coffee, dissolved in a little water
• 7.5 boudoir biscuits, dipped in Marsala (do not soak); savoiardi/ladyfingers
• 8.1 wild cherry topping or fresh tart berries, Toschi brand, or fresh raspberries/gooseberries/youngberries; wild cherries halved if using fresh

Method

1. 1.ZABAGLIONE: Whisk egg yolks, castor sugar and 2/3 cup Marsala in a double boiler until thick and the mixture coats the back of a spoon. Strain through a sieve.
2. 2.MASCARPONE LAYER: Mix mascarpone, sugar and coffee until combined.
3. 3.ASSEMBLY: Layer the dessert — dip boudoir biscuits briefly in the remaining 2/3 cup Marsala (do not soak). Layer with mascarpone mixture, wild cherries (halved), and zabaglione.
4. 4.Just before serving, spoon some soft zabaglione over the top and sprinkle with cocoa.
5. 5.Serve in old tea cups or demitasses with extra wild cherries.

Notes

• Handwritten note at top right: 'Neopolitan Cake — look for' — a cross-reference to another recipe.
• Boudoir biscuits = savoiardi / ladyfinger biscuits. 'Savoiardi biscuits' was crossed out and replaced with 'boudoir biscuits' (handwritten) — both are the same product.
• Handwritten note: 'Giarola Marsala' — a specific brand of Marsala recommended.
• Handwritten note: 'Use raspberries and make coulis, or gooseberries, or youngberries, liquidized.' — berry coulis can replace the Toschi cherry topping.
• Youngberries are a hybrid berry (blackberry × dewberry cross), widely available in South Africa.

Margin notes

• Neopolitan Cake — look for (handwritten cross-reference)
• Giarola Marsala (handwritten brand note)
• Use raspberries and make coulis or gooseberries or youngberries, liquidized (handwritten)