Tiramisù
Veneto · dolce · serves 6 · 300 min total · easy
Invented in Treviso in the 1960s at Le Beccherie — though Friuli has long disputed the claim.
Ingredients
- 500 g mascarpone
- 4 eggs eggs, separated
- 120 g caster sugar
- 300 g savoiardi (ladyfingers)
- 400 ml strong cold espresso
- 3 tbsp Marsala (optional)
- 30 g unsweetened cocoa
- 1 pinch salt
Method
- Whisk yolks and 80 g of the sugar over a bain-marie until thick and pale ribbon stage (sabayon). Cool.
- Beat mascarpone gently to loosen. Fold into the cooled sabayon.
- Whip whites with a pinch of salt and remaining sugar to soft peaks. Fold gently into the mascarpone cream.
- Mix espresso with Marsala. Dip each savoiardo briefly — 1 second — never soggy.
- Layer in a glass dish: dipped biscuits, cream. Repeat 2 layers, ending with cream.
- Refrigerate at least 4 hours, better overnight.
- Just before serving, dust thickly with cocoa through a fine sieve.