Tiramisu is a traditional Italian dessert made with layers of sponge biscuits soaked in strong coffee, covered with a rich mascarpone cream and finished with a dusting of cocoa or grated chocolate. It is served thoroughly chilled, usually alongside an espresso. In Italy, it is even enjoyed as a mid-morning treat on hot summer days 🙂 There are dozens of tiramisu recipes, and this is one of them—one of the better versions, in my opinion. The dessert is best served in individual glasses or eaten with a spoon from a small dish, as the texture is fairly soft and creamy. Highly recommended!
Ingredients for the tiramisu:
- 750 g mascarpone, chilled
- 4 large eggs, separated
- 2 packets Savoiardi (ladyfinger biscuits)
- 3 tablespoons caster sugar
- 1 cup freshly brewed strong coffee, cooled
- cocoa powder, for dusting
- 50 ml Amaretto liqueur
All ingredients should be well chilled.
Place the egg yolks and sugar into the bowl of a stand mixer. Whisk until the mixture becomes pale, smooth and creamy. Gradually add the mascarpone in several additions, mixing after each addition until fully incorporated. Add the Amaretto and mix briefly to combine.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold the whipped egg whites gently into the mascarpone mixture in three additions, taking care not to deflate the mixture.
Prepare the coffee and allow it to cool completely. Arrange a layer of ladyfingers in your serving dish, baking tin or dessert glasses. (The recipe was prepared in a 24 × 24 cm square tin with a removable base, lined with baking parchment.) Using a spoon, drizzle the cooled coffee over the biscuits until they are soaked. Alternatively, dip the biscuits briefly into the coffee, but do not leave them too long as they break very easily. Spread half of the mascarpone mixture over the biscuits. Do not fill the gaps between the biscuits with crumbs—the cream should naturally settle into those spaces. Add a second layer of ladyfingers and soak them with the remaining coffee. Spread over the remaining mascarpone cream and smooth the surface. Refrigerate for several hours, preferably overnight, as the filling takes time to set properly.
Just before serving, dust generously with cocoa powder. Cut into squares and serve chilled.
Enjoy!
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