Tiramisù

 

Tiramisù is a classic no-bake Italian dessert consisting of layers of coffee-soaked ladyfingers (savoiardi) and a rich cream made from mascarpone cheese, eggs, and sugar. It is finished with a heavy dusting of bitter cocoa powder, which balances the sweetness of the cream. This recipe follows the traditional method using raw egg yolks and whipped egg whites for a light, authentic mouthfeel.

Ingredients:

Cooking Instructions:

  • Prepare the coffee base: Mix the chilled espresso with the Marsala wine or rum (if using) in a shallow bowl. Set aside.
  • Cream the yolks: In a large bowl, beat the egg yolks with the sugar using an electric mixer until the mixture is pale yellow and thick (about 3–5 minutes).
  • Incorporate Mascarpone: Gently fold the room-temperature mascarpone into the egg yolk mixture using a spatula until smooth. Do not overmix, or the cheese may split.
  • Whip the whites: In a separate, clean bowl, add a pinch of salt to the egg whites and whip them until they reach stiff peaks.
  • Combine the cream: Gently fold the whipped egg whites into the mascarpone mixture. Use a slow, circular motion to keep as much air in the cream as possible.
  • Dip the ladyfingers: Quickly dip each ladyfinger into the coffee mixture. They should be soaked but not soggy or falling apart (about 1–2 seconds per side).
  • Layer the dessert: Arrange a layer of soaked ladyfingers in the bottom of a rectangular dish (approx. 20x25cm). Spread half of the mascarpone cream over the top. Repeat with a second layer of biscuits and the remaining cream.
  • Chill: Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours (overnight is best) to allow the flavors to mingle and the structure to set.
  • Finish: Just before serving, use a fine-mesh sieve to dust the top generously with cocoa powder.