1 minute read

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. Prepare coffee in advance, sweetening it with a spoonful of sugar. Let it cool.
  2. Whip egg whites with half the sugar and refrigerate.
  3. Whip yolks with remaining sugar and vanilla until fluffy. Add mascarpone and blend until smooth.
  4. Gently fold the egg whites into the yolk-mascarpone mixture using a spatula until creamy and airy.
  5. Dip each ladyfinger quickly (2 seconds) in the coffee and lay them in an 8x10” baking pan.
  6. Cover with a layer of mascarpone cream, sift cocoa on top, and sprinkle half the chopped chocolate.
  7. Repeat with another layer of ladyfingers and cream. Finish with cocoa and the rest of the chocolate.
  8. 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”).