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 absolute 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
- 150g (3/4 cup) sugar
- 4 tsp of Marsala wine
- cocoa powder
- 180 ml (6oz) espresso
- 300g Savoiardi (ladyfingers)
Separate the yolks from the egg whites and whisk the whites until obtaining a smooth and creamy texture.
In another bowl, whisk the yolks with sugar until very thick. Then, in another bowl, whisk the yolks with sugar until very thick.Then gradually add the 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 cream.
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 stups until you finish your ingredients.
Leave the tiramisù in the fridge for one hour.
Sprinkle with cocoa powder before serving.