Tiramisù
Recipe by Claudia Pillosu
Do I really need to introduce Tiramisù?!? A well-known coffee-flavoured Italian dessert, easy to prepare, hard to resist. The name comes from the Italian “tirami su”, meaning “pick me up” or “cheer me up”.
Course: DolciCuisine: ItalianDifficulty: Easy
Servings
+
-
6
servingsPrep time
40
minutesCooking time
0
minutesTotal time
40
minutesIngredients
4 4 eggs
500 g 500 mascarpone cheese
100 g 100 sugar
Savoiardi (Italian biscuits – “lady fingers”)
2 cups 2 cold coffee with sugar
Cocoa (for dusting)
Directions
- Beat the egg yolks and half of the sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone, mixing gently until just combined.
- Then, in a different bowl and with clean electric beaters, beat the egg whites with the other half of the sugar until soft peaks form.
- Using a large metal spoon, gently fold the egg whites into the mascarpone mixture.
- Dip enough savoiardi into the coffee mixture to cover the base of the ceramic dish.
- Cover the biscuits with one-third of the mascarpone mixture. Repeat the layers twice, ending with cream.
- Cover with plastic wrap and refrigerate overnight. Dust generously with cocoa and serve cold.
- Personal trick: after the first layer of mascarpone, put some melted nutella and serve with a half strawberry on top for a touch more.
- Side note: Tiramisù needs to be kept refrigerated. As row eggs have been used, this desert must be eaten within 3 days max. – so hurry up!
Equipment
- Electric beaters
- Two large bowls
- Ceramic dish
- Plastic wrap
Notes
- Personal trick: after the first layer of mascarpone, put some melted nutella and serve with half a strawberry on top for a touch more.
- Tiramisù needs to be kept refrigerated. As raw eggs have been used, this dessert must be eaten within 3 days maximum.
- The dessert needs to refrigerate overnight before serving.