Classic Italian Tiramisu
Coffee-soaked ladyfingers layered with mascarpone cream and a fine cocoa finish.
About This Dish
Brief dipping keeps the ladyfingers structured, while a long chill gives the mascarpone layers a clean, luxurious slice.
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Stages
- Mascarpone Cream20 min
- Assembly10 min
- Chilling8 hr
Step-by-Step Instructions
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1
Separate the pasteurized eggs. Whisk the yolks with the sugar until pale, then fold in the mascarpone.
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2
Whip the whites to medium peaks and fold them gently into the mascarpone mixture.
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3
Dip each ladyfinger in the cold espresso for one second per side and arrange a tight first layer.
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4
Spread with half the cream, repeat the biscuit and cream layers, then cover.
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5
Chill for at least 8 hours and dust with cocoa immediately before slicing.
