Tiramisu
Italy's world-famous coffee dessert — layers of espresso-soaked savoiardi biscuits and a luxuriously rich mascarpone cream, dusted with cocoa. The name means "pick me up."
- Total
- 50 min
- Serves
- 8
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Separate eggs. In a large bowl, whisk egg yolks and sugar until pale yellow, thick and doubled in volume (about 4 minutes of vigorous whisking or 2 minutes with an electric mixer). The mixture should fall in a thick ribbon.
About 5 min
Add mascarpone to the yolk mixture and fold in gently with a spatula until smooth and completely combined.
About 8 min
In a clean, dry bowl, whisk egg whites until stiff peaks form. Fold the egg whites into the mascarpone mixture in three additions using a large spatula, using gentle cutting motions to preserve the air.
About 8 min
Combine cooled espresso and Marsala/rum in a shallow bowl. Dip each ladyfinger into the coffee for just 1–2 seconds per side — they should be moist but not soggy.
About 8 min
Lay dipped ladyfingers in a single layer in a deep rectangular dish (about 20×30 cm). Pour half the mascarpone cream over, spreading evenly. Repeat with a second layer of dipped ladyfingers, then the remaining cream.
About 8 min
Smooth the top. Cover with cling film and refrigerate for at least 4 hours, ideally overnight — the tiramisu must be fully chilled to set and for flavours to meld.
About 8 min
Just before serving, dust generously with cocoa powder through a fine sieve. Serve chilled, cut into generous squares.
About 3 min
Nutrition per serving (estimate)
- Calories
- 450
- Protein
- 10 g
- Carbs
- 42 g
- Fat
- 28 g
- Fibre
- 1 g
- Sugar
- 28 g
- Sodium
- 160 mg
Contains: dairy, eggs
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Recipe by Boon Tools.