Italy / Dessert
Tiramisu
Savoiardi in coffee under a mascarpone cream. No baking, but two places where it can go wrong.
Ingredients
- Mascarpone, cold500 g
- Egg yolks4
- Egg whites2
- Sugar100 g
- Savoiardi300 g
- Strong espresso, cooled350 ml
- Marsala, optional2 tbsp
- Cocoa powderto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Whisk the yolks with half the sugar over a pan of boiling water, without touching the water, until pale and thick — about seven minutes. Take it off and cool to room temperature.
Fold the cold mascarpone into the cooled yolks with a spoon rather than a mixer. A mixer breaks the fat and the cream turns grainy — the first place tiramisu usually fails.
Whip the whites with the rest of the sugar to firm peaks and fold them into the cream in three additions, lifting from underneath.
Mix the coffee with the marsala. Dip each savoiardo for one second a side and lay them in a tight layer in the dish.
Spread half the cream, level it, then repeat the biscuit and cream layers. Cover and refrigerate for at least six hours, better overnight.
Dust with cocoa through a sieve right before serving. Do it in advance and the cocoa takes on moisture and goes blotchy.
