Tiramisu
Italy's classic layered dessert of espresso-soaked ladyfingers and airy mascarpone cream, no whipped cream needed beyond the cheese itself.
Dessert
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 egg yolks, 4 egg whites, separated
- 3/4 cup sugar
- 500g mascarpone
- 2 cups strong brewed espresso, cooled
- 2 tbsp Marsala wine (optional)
- 24 savoiardi (ladyfinger) biscuits
- Unsweetened cocoa powder, for dusting
Steps
- Whisk egg yolks and half the sugar together until pale and thick (a zabaglione), either over a double boiler or just by hand.
- Beat mascarpone into the yolk mixture until smooth.
- Whip egg whites with the remaining sugar to stiff peaks, then fold gently into the mascarpone mixture.
- Combine the cooled espresso with Marsala, if using, in a shallow dish.
- Briefly dip each ladyfinger in the coffee, without soaking, and arrange in a single layer in a dish.
- Spread half the mascarpone cream over the ladyfingers, then repeat with a second layer of dipped ladyfingers and the remaining cream.
- Refrigerate at least 6 hours, ideally overnight, before dusting generously with cocoa powder and serving.