Description
A classic and easy-to-make Italian dessert featuring layers of coffee-soaked ladyfingers and smooth mascarpone cream, finished with a dusting of cocoa powder. Perfect for a crowd and best served chilled.
Ingredients
Units
Scale
Mascarpone Cream
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone, good brand
Other Ingredients
- 1 1/4 cups black coffee, hot and strong
- 2 tbsp Frangelico or Kahlua, or other liquor of choice (optional, omit for alcohol free)
- 6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits
- Cocoa powder, for dusting
Instructions
- Prepare yolk mixture: Beat the egg yolks and caster sugar in a stand mixer or with an electric beater on speed 6 to 7 for 10 minutes until the mixture changes from yellow to pale yellow, almost white, and becomes thick.
- Add mascarpone and vanilla: Stir in the vanilla extract and mascarpone cheese into the yolk mixture, beating until just combined and smooth. Transfer the cream mixture to a separate bowl.
- Whip egg whites: Clean the bowl and whisk and beat the egg whites at speed 7 for about 3 minutes until stiff peaks form and the mixture is a white foam.
- Combine mixtures: Gently fold half of the mascarpone cream into the egg whites until mostly incorporated, then fold in the remaining cream mixture carefully to retain airiness.
- Dip biscuits: Mix the hot coffee with the liquor of choice (if using). Quickly dip the lady fingers into this mixture and line the bottom of an 8 inch (20 cm) square dish.
- Layer cream and biscuits: Spread half of the mascarpone cream mixture over the biscuit layer, then add another layer of coffee-dipped biscuits on top.
- Add final cream layer: Spread the remaining cream evenly over the second biscuit layer.
- Chill: Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the dessert to set and flavors to meld.
- Serve: Dust generously with cocoa powder just before serving. Cut into portions and enjoy.
Notes
- For best results, use freshly brewed strong black coffee for soaking the ladyfingers.
- Do not soak the ladyfingers for too long as they will become soggy and fall apart; a quick dip is sufficient.
- Use good quality mascarpone cheese to ensure a creamy and rich texture.
- Gently folding the mascarpone cream into the egg whites preserves the airy texture of the tiramisu.
- The dessert is better when chilled overnight as it allows the flavors to fully develop.
- For alcohol-free version, simply omit the liquor in the coffee mixture.
- Use a fine mesh sieve to dust cocoa powder evenly without clumps.
