Italy with Amore

Tiramisù

Ingredients

  • 5 medium eggs, separated*
  • 140g caster sugar
  • 750g mascarpone, chilled
  • 320ml freshly brewed espresso, cooled completely
  • 300g Savoiardi (ladyfingers)
  • Unsweetened cocoa powder, for dusting

*Use very fresh, pasteurised eggs if serving uncooked.

Instructions

Prepare the Coffee
  1. Brew the espresso using a moka pot or espresso machine and pour it into a shallow dish. Allow it to cool completely before assembling the tiramisù.
Prepare the Mascarpone Cream
  1. Separate the egg yolks and egg whites into two large bowls.
  2. Using an electric mixer, whisk the egg yolks with half of the sugar (70g) for 4–5 minutes, until the mixture is pale, thick and has doubled in volume.
  3. Add the mascarpone a spoonful at a time, mixing gently until smooth and completely incorporated. Avoid overmixing, which can cause the mascarpone to become loose.
  4. In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to whisk until stiff, glossy peaks develop.
  5. Fold one-third of the whipped egg whites into the mascarpone mixture to loosen it. Gently fold in the remaining egg whites in two additions using a spatula, preserving as much air as possible. The finished cream should be light, smooth and airy.
Assemble the Tiramisù
  1. Spread a thin layer of mascarpone cream over the base of a 20 × 30cm dish.
  2. Dip each Savoiardo briefly into the cooled espresso—about 1 second per side. The biscuits should be moistened but not saturated, otherwise they will become soggy.
  3. Arrange a single layer of dipped ladyfingers over the mascarpone cream.
  4. Spread half of the remaining mascarpone cream evenly over the biscuits.
  5. Repeat with a second layer of dipped ladyfingers.
  6. Finish with the remaining mascarpone cream, smoothing the surface with an offset spatula or the back of a spoon.
Chill and Serve
  1. Cover the dish and refrigerate for at least 6 hours, preferably overnight. This resting time allows the flavours to develop and the dessert to set properly.
  2. Just before serving, dust generously with unsweetened cocoa powder using a fine sieve.
  3. Slice into portions and serve well chilled.

Chef’s Tip: Authentic Italian Tiramisù contains no whipped cream, cream cheese, or flavourings such as vanilla. Its luxurious texture comes solely from the combination of mascarpone, eggs and careful folding. Dip each Savoiardo only briefly into the espresso—the biscuits should absorb enough coffee to soften while still retaining their structure after chilling. The dessert is always better the following day, when the layers have fully melded into the classic creamy, coffee-infused texture.