Tiramisu
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Both the whipped yolks and the beaten whites go into the mascarpone, giving a cream that is rich yet airy and firm enough to carry layers of espresso-soaked savoiardi.
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After a night in the fridge the biscuits turn soft and cake-like, and the layers slice cleanly.
Ingredients
Instructions
- 1
Prepare 200 ml of strong espresso and let it cool in a shallow dish.
If it is hot, the ladyfingers soften too fast and lose structure before the mascarpone cream can support the layers.
- 2
Whisk the 4 egg yolks with 100 g of sugar until the mixture turns pale yellow and thick.
It should fall from the whisk in slow ribbons, which helps the cream hold its shape later.
- 3
Add 500 g of mascarpone to the yolk mixture in portions and fold it in gently.
Avoid beating hard, which can loosen the cream; stop when no visible lumps remain.
- 4
Whip the egg whites in a clean bowl until firm peaks stand upright.
Fold them into the mascarpone cream in two or three additions, lifting from the bottom so the foam stays airy.
- 5
Dip the 24 ladyfingers into the cooled espresso for only 1 to 2 seconds per side.
Remove them while moist but still straight, then arrange a tight first layer in the dish.
- 6
Alternate the soaked biscuits and mascarpone cream, smoothing the top into an even layer.
Sift over 2 tablespoons of cocoa powder, then refrigerate for at least 6 hours, preferably overnight, for cleaner slices.
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