Preparation: 30 minutes
Chilling: 1 hour
The simpler the better… a creamy dessert of espresso-soaked Savoiardi, surrounded by rich mascarpone, tiramisù relies heavily on the quality of its ingredients, fresh espresso being absolutely key.
Tiramisù is truly a classic dessert and an absolute must at any Italian table.
4 fresh eggs
500g (approx. 2 cups and 1 tbsp) mascarpone
150 g (3/4 cup) sugar
4 tsp of Marsala wine
180 ml (6oz) espresso
300g Savoiardi (ladyfingers)
– Separate the yolks from the egg whites and whisk the whites until obtaining a creamy and smooth texture.
– In another bowl, whisk the yolks with sugar until very thick. Then, gradually add Mascarpone and mix it together until incorporated and smooth.
– Add the egg whites’ mixture to the mascarpone mixture, stirring with a spoon from the bottom to the top careful not to break the aeration you created in the whites.
– Brew the espresso, pour into a soup bowl and allow to cool. Meanwhile, add the Marsala to the coffee and some sugar if you prefer.
– In a tray, create your first layer of tiramisù
– Soak the ladyfingers in the coffee mixture briefly, not too long or they will become too soggy. Then, make a second layer with ladyfingers on the cream. Repeat the steps until you finish your ingredients.
– Leave the tiramisù in the fridge for one hour.
– Sprinkle with cocoa powder before serving.
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