Tiramisù
Ingredients
- 300g ladyfingers (approximately)
- 500g mascarpone
- 6 tablespoons sugar (plus 1 for the coffee pot)
- 200ml heavy cream
- 6 eggs
- A few drops of lemon juice
- Freshly brewed coffee
- Chocolate shavings
Directions
- Prep the Components:
- Separate egg whites and yolks into different bowls.
- Whip egg whites with a few drops of lemon juice until stiff peaks form. Set aside.
- Whip the heavy cream in another bowl until soft peaks form. Set aside.
- Make the Mascarpone Cream:
- Whisk the yolks with sugar until pale and fluffy.
- Add mascarpone and whisk until smooth.
- Fold in the whipped cream using a spatula.
- Gently fold in the whipped egg whites last, mixing carefully to preserve the volume.
- Assemble the Tiramisù:
- Dip each ladyfinger briefly into coffee (turning 180° once) and place in a pan to cover the bottom.
- Spread half of the mascarpone cream over the soaked ladyfingers.
- Repeat with a second layer of dipped ladyfingers and remaining cream.
- Finish and Chill:
- Top with chocolate shavings.
- Refrigerate for at least 2 hours (12 hours is best for flavor and texture).
Alternative recipe
Ingredients
- 14 oz Savoiardi (ladyfingers)
- 16 oz mascarpone
- 1 cup pasteurized egg whites
- ¼ cup pasteurized egg yolks
- ½ cup granulated sugar (plus more for sweetening the coffee)
- 1 tsp vanilla extract (optional)
- 1½ cups coffee, cooled (preferably from a moka pot)
- ½ of a 3.5 oz dark chocolate bar, chopped
- Cocoa powder
Directions
- Prepare coffee in advance, sweetening it with a spoonful of sugar. Let it cool.
- Whip egg whites with half the sugar and refrigerate.
- Whip yolks with remaining sugar and vanilla until fluffy. Add mascarpone and blend until smooth.
- Gently fold the egg whites into the yolk-mascarpone mixture using a spatula until creamy and airy.
- Dip each ladyfinger quickly (2 seconds) in the coffee and lay them in an 8x10” baking pan.
- Cover with a layer of mascarpone cream, sift cocoa on top, and sprinkle half the chopped chocolate.
- Repeat with another layer of ladyfingers and cream. Finish with cocoa and the rest of the chocolate.
- Chill in the fridge for 2–3 hours before serving. Buon appetito!
Note
The origins of tiramisù are disputed, with Tuscany, Piedmont, and Veneto all laying claim. One story credits 17th-century Siena with inventing the dessert for Cosimo de Medici, originally calling it zuppa del duca (“the Duke’s soup”).