Tiramisu
Coffee-soaked, cloud-like, and absolutely iconic. The Italian classic that needs no introduction. Layers of espresso-dipped ladyfingers and pillowy mascarpone cream.
Desserts · Prep 30 min · Serves 8 · Medium · By Tina · Published
Ingredients
- 500 g mascarpone, room temperature
- 4 large eggs, separated
- 100 g sugar
- 300 ml espresso, cooled
- 3 tbsp Marsala wine, or rum
- 300 g ladyfinger biscuits, savoiardi
- 3 tbsp cocoa powder, for dusting
La Dolce Vita in a Dish
Tiramisu literally means "pick me up" in Italian, and that's exactly what it does. The combination of strong espresso, rich mascarpone, and a whisper of cocoa is pure magic. No baking required — just layers of love.
How to Make It
Whisk egg yolks with sugar until thick and pale — about 4 minutes. Fold in the mascarpone until smooth.
Whip egg whites to stiff peaks and gently fold into the mascarpone mixture in two additions.
Mix the cooled espresso with Marsala wine. Quickly dip each ladyfinger — 1-2 seconds per side, no more! — and lay in a dish. Spread half the mascarpone cream on top. Repeat the layers.
Dust generously with cocoa and refrigerate for at least 6 hours, preferably overnight.
Tina's Tips
- Quick dip only — soggy ladyfingers ruin the texture. In and out, 1 second per side
- Make it the day before you need it — the flavors develop beautifully
- Use real espresso, not instant — the flavor difference is massive
- Individual portions in glasses make a gorgeous dinner party dessert
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