Italy · Italy
Tiramisu (Coffee-Soaked Ladyfingers with Mascarpone Cream)
Espresso-dipped ladyfingers layered with mascarpone cream and dusted generously with cocoa.
Tiramisu is Veneto in origin, where the name means more literally what it is: a pick-me-up. Coffee-soaked savoiardi stand in for sponge, and mascarpone provides the pale, airy layer between them. The dessert is assembled in advance and rested, then dusted with cocoa only at the last moment so the top stays dry and loose.
Ingredients
- ladyfinger biscuits24 pieces
- espresso, cooled300 ml
- mascarpone cheese500 g
- eggs, separated4 pieces
- fine sugar80 g
- unsweetened cocoa powder30 g
- Marsala wine30 ml
Directions
- 1
Whisk yolks with sugar until pale and thick; gently fold in mascarpone and Marsala.
Cream is pale, smooth and ribboned. - 2
Whisk whites to soft peaks and fold into the mascarpone cream.
Whites are glossy and hold soft peaks. - 3
Quickly dip each ladyfinger in espresso and line the bottom of a dish.
Ladyfingers are damp but not soggy. - 4
Spread half the mascarpone cream, then another layer of dipped ladyfingers and the remaining cream.
Layers are even and the surface is smooth. - 5
Refrigerate at least 6 hours, preferably overnight.
Tiramisu is firm and cold. - 6
Just before serving, dust the top generously with cocoa powder.
Top is dark brown and smells of coffee and cocoa.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content