Desserts
Tiramisu
Coffee-soaked ladyfingers layered with a light mascarpone cream and a dusting of bitter cocoa. No oven needed.
- 30 min30 prep · 0 cook
- MediumDifficulty
- 490 kcalper serving
Ingredients
8 servings
- Mascarpone500 g
- Eggs4
- Sugar100 g
- Strong coffee, cold300 ml
- Marsala or amaretto (optional)2 tbsp
- Ladyfingers (savoiardi)250 g
- Unsweetened cocoa powder2 tbsp
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Steps
- 1
Separate the eggs. Whisk the yolks with the sugar until pale and fluffy.
- 2
Beat in the mascarpone until smooth.
- 3
Whisk the whites to stiff peaks and fold them gently into the cream.
- 4
Mix the coffee with the liqueur. Dip each ladyfinger quickly, so it soaks without falling apart.
- 5
Lay a layer of biscuits in a dish, cover with half of the cream and repeat.
- 6
Chill for at least 6 hours, then dust with cocoa just before serving.
Tips and questions
- Is it safe with raw eggs?
- Use very fresh or pasteurised eggs and keep it in the fridge. For pregnant women or young children, use pasteurised eggs only.
- How far ahead can I make it?
- It is best made 12–24 hours ahead so it sets and the flavours blend; it keeps 2–3 days in the fridge. Dust the cocoa just before serving.
- Why is my tiramisu watery?
- The ladyfingers were soaked too long. Dip each one for a second only; they soften further as the dessert rests.
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