Dessert

Tiramisu (Italy)

Name: Tiramisu (Italy)
Total time: 40 min
Yield: serves 6
Ingredients: 4 Egg; 100g Sugar; 500g Mascarpone; 200g Ladyfinger biscuits; 300ml Espresso coffee; 2 tbsp Chocolate; 1 pinch Salt

Preparation time: 40 min
Servings: serves 6

Ingredients

serves 6

Egg — to buy4
Sugar — to buy100g
Mascarpone — to buy500g
Ladyfinger biscuits — to buy200g
Espresso coffee — to buy300ml
Chocolate — to buy2 tbsp
Salt — to buy1 pinch

Preparation

Separate the egg whites from the yolks into two clean, dry bowls (the tiniest bit of grease will stop the whites from whipping up).
Whisk the yolks with the sugar until the mixture pales, thickens and forms a ribbon.
Add the mascarpone (take it out of the fridge beforehand so it's easier to work with) and whisk gently until smooth and lump-free.
Whip the egg whites to stiff peaks with a pinch of salt, then gently fold them into the mascarpone cream, lifting the mixture with a spatula so as not to deflate them: this is what gives tiramisu its light, airy texture.
Quickly dip each ladyfinger in the cooled coffee, one second per side (just enough to soak it without making it soggy), and arrange a tight layer at the bottom of a dish.
Cover with a layer of cream, repeat with another layer of soaked biscuits then cream, and finish with a smoothed layer of cream.
Dust generously with unsweetened cocoa powder right before serving (not earlier, it would go damp). Let it rest for at least 4 hours, ideally overnight, in the fridge before serving: tiramisu only gets better with time.
A quick safety note: this recipe contains raw eggs. Use very fresh eggs, serve it to guests without health concerns (best avoided for pregnant women, young children or immunocompromised people), and keep it chilled until serving.

Dessert

Tiramisu (Italy)

Preparation time: 40 min
Servings: serves 6

Ingredients

serves 6

Egg — to buy4
Sugar — to buy100g
Mascarpone — to buy500g
Ladyfinger biscuits — to buy200g
Espresso coffee — to buy300ml
Chocolate — to buy2 tbsp
Salt — to buy1 pinch

Preparation

Separate the egg whites from the yolks into two clean, dry bowls (the tiniest bit of grease will stop the whites from whipping up).
Whisk the yolks with the sugar until the mixture pales, thickens and forms a ribbon.
Add the mascarpone (take it out of the fridge beforehand so it's easier to work with) and whisk gently until smooth and lump-free.
Whip the egg whites to stiff peaks with a pinch of salt, then gently fold them into the mascarpone cream, lifting the mixture with a spatula so as not to deflate them: this is what gives tiramisu its light, airy texture.
Quickly dip each ladyfinger in the cooled coffee, one second per side (just enough to soak it without making it soggy), and arrange a tight layer at the bottom of a dish.
Cover with a layer of cream, repeat with another layer of soaked biscuits then cream, and finish with a smoothed layer of cream.
Dust generously with unsweetened cocoa powder right before serving (not earlier, it would go damp). Let it rest for at least 4 hours, ideally overnight, in the fridge before serving: tiramisu only gets better with time.
A quick safety note: this recipe contains raw eggs. Use very fresh eggs, serve it to guests without health concerns (best avoided for pregnant women, young children or immunocompromised people), and keep it chilled until serving.