This is my must-have-dessert when I’m in Italy, and my must-have-dessert when I miss Italy! I got the recipe from a good Italian friend of mine and it’s so simple and good that I’ve never felt the need to improve it. I hope you’ll enjoy this recipe as much as I do!
75 g sugar
250 g mascarpone
2-3 coffee cups
200 g savoiardi biscuits
dark chocolate powder (just enough to cover the cake)
Start with making the coffee so it has time to cool down for when you’ll need it. Pour it into a bowl large enough to fit the biscuits. You can either make the coffee however you’re used to, or! If you love coffee as much as me and want to do it the Italian way, make many espressos – nice and intense flavour – yumm…
Mix the egg yolks with the sugar with an electric whisk.
In another bowl, mix the egg whites until stiff. Then add 1/3 of it to the mascarpone until you obtain a smooth mixture. Mix it smoothly with a spatula so you don’t kill all the air. Then you can add the rest, and the cream is ready!
Now comes the tricky part, where you will probably screw up the first time and improve the second time! You need to dip the bicuits in the coffee just enough for them to soke in enough coffee for the whole biscuit, but not so much that it will be soaking wet. Perfect sponginess is hard!
Last step is the layouring of the cake. I would recommend a square mold for tiramisu or small individual bowls that are large enough to fit biscuits without breaking them into 100 parts. First you can cover the bottom of your mold with a thin layer of cream, then biscuits, then cream, then biscuits, then cream and finish with a thin layer dark chocolate powder which can sprinkle on with a sift. But, it’s very important to wait for the chocolate powder layer! You need to let the tiramisu rest a couple of hours or a night in fridge, and just before you serve it, you can add the powder. If you do it before it will get wet and, well, look old.