Classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, dusted with cocoa. No baking required.
About this Italian recipe
Tiramisu, meaning pick me up, is usually traced to the Veneto region in the second half of the twentieth century. The best versions are light and airy thanks to whisked egg whites folded into the mascarpone.
Ingredients you will need
The main ingredients are large eggs, caster sugar, mascarpone, strong espresso, coffee liqueur or marsala (optional), savoiardi (ladyfingers). Exact quantities are in the recipe card below.
How long it takes
Allow 6 hr 30 min in total: 30 min of preparation and 6 hr of resting, chilling or soaking. The recipe serves 8.
Classic Tiramisu
Classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, dusted with cocoa. No baking required.
Ingredients
Method
- Beat the egg yolks with the sugar for 4–5 minutes until pale and thick.
- Beat in the mascarpone until smooth.
- In a clean bowl, whisk the egg whites to stiff peaks, then fold them gently into the mascarpone mixture.
- Mix the espresso with the liqueur, if using.
- Dip each ladyfinger into the coffee for 1–2 seconds and lay in a single layer in a 20 × 30 cm dish.
- Spread half the cream over the biscuits. Repeat with another layer of dipped biscuits and the remaining cream.
- Cover and chill for at least 6 hours or overnight. Dust with cocoa just before serving.
Notes
Use very fresh, pasteurised eggs, as the eggs are not cooked. Dip the biscuits quickly: soaked ladyfingers turn the tiramisu watery.
