Classic tiramisu is a delicate mascarpone cream layered with savoiardi ladyfingers soaked in strong coffee: the dessert comes together in half an hour and sets in the fridge for 2-4 hours. No baking required, yet the result feels restaurant-worthy. I recommend dusting it generously with cocoa before serving - buon appetito!
Classic Tiramisu
An Italian dessert of mascarpone and savoiardi ladyfingers soaked in strong coffee. No baking needed - ready in half an hour.
Ingredients
Method
- Wash the eggs and let them sit in cold water with baking soda.
- Brew strong coffee, stir in 2 tbsp sugar, cool, and flavor with the alcohol.
- Separate the yolks from the whites. Beat the yolks with the sugar and add the mascarpone.
- Whip the egg whites to stiff peaks, adding a little lemon juice before whipping. Add lemon juice to the yolk mixture as well.
- Gently fold the whipped whites into the yolk cream and mix - the cream is ready.
- Spread a little cream over the bottom of the pan (I use 2 pans, 20x20 cm). Dip each ladyfinger in coffee for exactly one second and lay them as the first layer.
- Spread cream on top, dust with cocoa, add a second layer of ladyfingers, then cover with cream again. Pipe the top with a bag and tip if you like.
- Chill the dessert for 2-4 hours. Dust generously with cocoa before serving.
Notes
The dessert tastes even better the next day, once the ladyfingers have fully soaked up the cream.
Tips
- Wash the eggs and let them sit in cold water with baking soda - they're used without heat treatment.
- Dip the savoiardi in coffee for exactly one second, or the biscuits will get soggy and the dessert will "swim".
- A little lemon juice in both the egg whites and the yolk mixture helps the cream hold its shape.
- The alcohol (whiskey, rum or cognac) is optional - skip it for a kid-friendly version.
Leave a Reply