Italian recipe
How to make Tiramisù
Northeast Italy (Veneto and Friuli Venezia Giulia both claim it)
Ladyfinger biscuits soaked in espresso, layered with a light cream of mascarpone, eggs and sugar, and dusted with cocoa.
Ingredients
- 4 very fresh eggs (the eggs are raw: use pasteurised eggs for pregnant women, young children, older people or anyone with a weak immune system)
- 100 g sugar
- 500 g mascarpone
- About 300 g ladyfingers (savoiardi)
- 300 ml strong espresso, cooled
- Unsweetened cocoa powder
Method
- Separate the eggs. Whisk the yolks with the sugar until pale and thick.
- Beat in the mascarpone until smooth.
- Whisk the egg whites until stiff, then gently fold them into the mascarpone cream.
- Dip each ladyfinger quickly in the coffee and lay them side by side in a dish.
- Spread half the cream over the biscuits, add another layer of dipped ladyfingers, then the rest of the cream.
- Dust with cocoa and chill for at least 4 hours before serving.
Made it at home? Tick it off and it goes into your kitchen passport.
The name means 'pick me up', probably because of the coffee and sugar.
Take the trip to Italy
