Tiramisù

Ingredients

• Ladyfingers (Savoiardi)300 g
• Mascarpone cheese500 g
• Fresh eggs (approx. 4 large)220 g
• Granulated sugar100 g
• Espresso or moka coffee (unsweetened)300 ml
• Unsweetened cocoa powder15 g
• Fine salt1 g

Allergens

Gluten, Milk, Eggs

Method

1. Prepare the coffee using a moka pot or espresso machine, pour it into a wide bowl, and let it cool completely to room temperature.
2. Carefully separate the yolks from the whites. Ensure the bowl for the whites is perfectly clean and grease-free.
3. In a stand mixer or with electric beaters, whisk the yolks with the sugar for 5-7 minutes until the mixture is pale, fluffy, and reaches the 'ribbon stage'.
4. Briefly soften the mascarpone with a spatula, then gently fold it into the yolk mixture at low speed or by hand until smooth.
5. Whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the mascarpone cream using slow bottom-to-top movements.
6. Quickly dip the ladyfingers into the cold coffee (about 1-2 seconds per side) to prevent them from becoming overly soaked and soggy.
7. Arrange a layer of ladyfingers at the bottom of a rectangular dish, cover with half of the mascarpone cream, and level with a spatula.
8. Repeat with a second layer of ladyfingers and finish with the remaining cream.
9. Cover with plastic wrap and refrigerate for at least 4-6 hours (ideally 12 hours) to allow the flavors to meld and the structure to set.
10. Just before serving, evenly dust the surface with sifted unsweetened cocoa powder.