Made with savoiardi (or ladyfingers), dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, often flavored with liquor and dusted with cocoa, Tiramisù is simply irresistible.
- 200 gr. Mascarpone Cheese
- 2 eggs
- 150 gr. sugar
- 1 pack Savoiardi or Ladyfingers
- Italian coffee
- 2 tbsp bitter cocoa powder
- Separate the egg yolks from the whites, then beat the yolks and sugar together for a couple of minutes with a whisk until frothy.
- Start folding the mascarpone in and mix until you have a soft, smooth cream.
- Then whip the egg whites until soft peaks have formed and fold them gently into the mascarpone, egg yolks and sugar cream.
- Set aside to rest for about 30 minutes, in the meantime prepare some Italian coffee using a moka and spread it on a tray to cool down.
- Once the mascarpone cream and the coffee are ready, you can begin to assemble the tiramisù.
- Dip each ladyfinger in the espresso for not more than a second on one side only, and place on a deep tray or individual mold.
- Once the tray is filled with cookies, cover them with half the mascarpone cream levelling it off with a spatula and dust with cocoa powder.
- Then add another layer of espresso-soaked cookies on top, cover with the remaining cream, level it off and dust generously with the cocoa powder.
- Place the tray in the refrigerator for at least 3-4 hours before serving your Tiramisù.
Needless to say that this sweet does not keep for more than 2-3 days in the fridge, as I am sure it won’t last that long once you try it;)!