Tiramisu is one of Italy’s favourite desserts and perhaps one of the most popular abroad.
- 2 cups of Mascarpone cheese
- 11 oz (300 grams) Savoiardi biscuits (ladyfingers)
- 3/4 cups (150 grams) Sugar
- 6 fresh egg yolks
- 4 tsp of Marsala wine
- 4 Cups of long espresso coffee
- Bitter cocoa powder
For the classic tiramisu recipe, carefully rinse the egg shells, separate the egg whites from the yolks in two different bowls and add the sugar and a pinch of salt to the yolks.
RECIPE FROM SCRATCH
Keep the egg whites aside and beat the yolks with a whisk untiI frothy and light. Incorporate the mascarpone into the beaten yolks, stirring with a spoon
Whip the egg whites with a hand whisk or electric whisk: if you use the manual one, choose a large whisk in order to incorporate more air.
Add the beaten egg whites to the yolk and mascarpone mixture, mixing the cream from the bottom up.
Pour the coffee at room temperature into a shallow and wide dish, mix in a tablespoon of sugar and the Marsala wine (bagna).
Immerse 2 Savoyards at a time in the bath, for 1 second per side, then distribute them side by side, in a first layer, in a baking dish (30×30 cm), without leaving any empty sp ac es.Cover the Savoyards with 1/3 of the cream and repeat the same operations to make two more equal layers
Cool the tiramisu in the fridge for 2 hours covered with aluminum foil, then sprinkle with cocoa just before serving.