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.
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;)!