The Italian dessert. No baking, just patience: layers of espresso-soaked ladyfingers and silky mascarpone cream, dusted with cocoa.
Tiramisu
The Italian dessert. No baking, just patience: layers of espresso-soaked ladyfingers and silky mascarpone cream, dusted with cocoa.
Ingredients
Method
- Whisk the egg yolks with 80 g of the sugar until pale, thick, and at the ribbon stage — about 4 minutes.
- Add the mascarpone in three additions, folding gently so the texture stays light.
- In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Add the remaining 20 g sugar and whip to stiff peaks.
- Fold the whites into the mascarpone in three batches — gentle, from the bottom up. Don’t deflate them.
- Combine the espresso and liqueur in a shallow dish. Dip each ladyfinger 1 second per side — quick! Don’t soak them or they’ll fall apart.
- Layer half the ladyfingers in a 9×9 inch dish, then half the cream. Repeat. Smooth the top.
- Cover and refrigerate at least 4 hours, ideally overnight. Just before serving, dust generously with cocoa powder.
Notes
Use the freshest eggs you can — they’re uncooked. If raw eggs make you nervous, use pasteurized in-shell eggs. And do not skip the chill — the texture transforms overnight.