Tiramisu - Italian Recipe

Tiramisu

🌍 Italian, Veneto Difficulty: ●●●○○

The biscuits must be dipped briefly. A second too long and they dissolve into porridge. The espresso should be strong and fully cooled before you begin. The mascarpone mixture is folded gently — beating it hard makes the texture dense instead of airy.

Ingredients

• 4 eggs, separated
• 100g sugar
• 500g mascarpone
• 200ml strong espresso, cooled
• 200ml Marsala wine
• 200g savoiardi (ladyfinger) biscuits
• Cocoa powder

Method

1. Beating — Beat yolks with sugar until pale; fold in mascarpone.
2. Whipping — Whip whites to stiff peaks; fold into mascarpone mixture.
3. Mixing — Mix espresso with Marsala.
4. Dipping — Dip biscuits briefly; layer in dish.
5. Covering — Cover with cream; repeat layers. Top with cocoa.
6. Refrigerating — Refrigerate 4 hours minimum.

Tags: eggs, sugar, mascarpone, strong espresso, marsala wine · Source: Brittani's Almanac