Indulge in the essence of Italian dolce vita with a classic Tiramisu, layered with coffee-soaked ladyfingers and velvety mascarpone.
Did you know?
Tiramisu means 'pick me up' or 'cheer me up', which the dessert certainly does with its invigorating coffee flavor.
As you whisk together the creamy mascarpone and the rich yolks, you can almost hear the soft murmuring of the Tiber River, the gentle clinking of espresso cups in a Roman cafe. Tiramisu Classico, with its luscious layers of coffee-soaked ladyfingers, rich and velvety mascarpone mixture, finished with a dusting of cocoa powder and chocolate shavings, is a dessert that captures the essence of Italian dolce vita.
The key to a perfect Tiramisu Classico lies in the balance between the bite of the strong coffee and the sweetness of the sugar, the way the savoiardi biscuits soak up the coffee to become tender but not soggy, the texture of the whipped eggs white giving the mascarpone creaminess an airy lift. And of course, the final garnish of cocoa powder and dark chocolate shavings which add the perfect finishing touch, a hint of bitterness and sophistication to this iconic dolce.
Ingredients
- 3 large eggs, separated
- 100g sugar
- 250g mascarpone cheese
- 300ml strong coffee, cooled
- 200g ladyfingers
- Cocoa powder for dusting
- Dark chocolate for shaving
Steps
- Separate the egg whites and yolks into two bowls.
- Whip the egg yolks with the sugar until thick and pale.
- Fold in the mascarpone to the yolk mixture until smooth.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gently fold the beaten egg whites into the mascarpone mixture.
- Dip the ladyfingers briefly into the coffee and line them in a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Add another layer of coffee-dipped ladyfingers.
- Top with the remaining mascarpone mixture.
- Refrigerate for at least 2 hours or overnight.
- Before serving, dust with cocoa powder and garnish with dark chocolate shavings.
Add some extra love
For an authentic touch, use Italian savoiardi biscuits, and always let it rest before serving to allow the flavors to meld beautifully.
Recipe Remix:
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