A classic Italian dessert known for it’s rich, creamy layers and decadent flavor. It typically consist of layers of coffee soaked ladyfinger biscuits (savoiardi) alternated with a creamy mixture made from mascarpone cheese, eggs, sugar and sometimes flavored with a hint of liquor like Marsal wine or rum. As a garnish it is dusted with cocoa powder on top which adds a bittersweet contrast to the creamy layers.
Its name, which means “pick me up” in Italian, perfectly captures its essence.
Prep Time: 30 Min
Cooling Time: 3 Hrs
Servings: 8
Ingredients
300 g (about 30) Savoiardi (Ladyfingers)
500 g (2 1/4 cups) of mascarpone cheese
4 medium eggs
100 g (1/2 cup) of granulated sugar
300 ml (1 1/4 cup) of espresso coffee
2 tablespoons of Marsala Wine
unsweetened cocoa powder
Start up with preparing the coffeee. A strong brewed espresso is recommended for it’s robust flavor.
Set aside and let cool.
Separate the egg whites from the yolks. Keep aside the yolks and whip the egg whites until stiff: or until the egg whites will not be runny when you turn the bowl over.
Remember that to whip egg whites to stiff peaks, there should be no trace of yolk.
Now, in a separate bowl, beat the egg yolks with sugar until light and smooth, for about 3 to 5 minutes.
Next, pour the mascarpone cheese into a bowl and beat it with a spoon to make it softer.
Mascarpone cheese must be of excellent quality, creamy and thick. When the yolks are ready add the mascarpone cheese.
slowly whip the mascarpone cream for 2 to 3 minutes. Now add the stiffly beaten egg whites.
Mix slowly until smooth and creamy.
Prepare the layers of ladyfingers and mascarpone cream. You can make 2 or more layers, depending on the width and depth of your pan.
Dip the ladyfingers quickly (1 or 2 seconds) into the coffee ensuring they are soaked but not overly soggy. (Tips: The ladyfingers should not soak too much coffee, otherwise the tiramisu will be too rich in coffee and runny.)
Then arrange the ladyfingers in the baking dish or serving dish of your liking.
Spread the mascarpone mixture over the soaked ladyfingers, spreading it out evenly.Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.Finally, sprinkle with cocoa powder.
Allow it to rest 3-4 hours in the refrigerator before serving preferably overnight to allow the flavors to meld and desert to set.
Slice and serve chilled.
