Classic Italian Tiramisu with Ladyfingers and Mascarpone
Ah, tiramisu… the Italian dessert that instantly transports your taste buds to the Veneto region, cradled by the notes of coffee and mascarpone. For you, I've reimagined this classic with love, staying true to tradition: fresh eggs, strong coffee, and that creamy texture that melts in your mouth. Every bite is a perfect balance between the bittersweet cocoa and the luscious cream. So grab your favorite dish and let yourself be swept away by this Italian masterpiece, ideal for ending a meal on a high note or for a indulgent snack with friends.
Ingredients
- strong cold coffee (espresso)300 ml
- mascarpone500 g
- eggs4
- powdered sugar120 g
- ladyfingers (Savoiardi)250 g
- unsweetened cocoa powder30 g
Instructions
- 1
Prepare a strong coffee (espresso) and let it cool completely. In a large bowl, beat the egg yolks with the sugar until pale and doubled in volume.
- 2
Add the mascarpone to the beaten yolks and gently mix with a spatula until smooth and creamy.
- 3
Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the mascarpone cream using a spatula to keep the mixture airy.
- 4
Quickly dip each ladyfinger into the cold coffee (no more than a second to avoid sogginess). Arrange a first layer of soaked biscuits in a rectangular dish.
- 5
Cover the biscuits with a layer of mascarpone cream, then repeat the process (dipped biscuits, cream) until all ingredients are used, ending with a cream layer.
- 6
Dust generously with unsweetened cocoa powder through a fine sieve. Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight) before serving cold.
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