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Tiramisù

Difficulty: easy

Method: 30'

Difficulty: easy

Method: 30'

Difficulty: easy

Method: 30'

Difficulty: easy

Method: 30'

It is the Italian dessert par excellence, impossible not to have made at least once, but how many can boast to have made it perfectly?

My grandmother was from Treviso and she always claimed that this dessert, which has travelled the world and has often been interpreted, originated from there. You can add ricotta or yogurt to make it lighter, fruit or pistachios to give it another flavour, but my grandmother didn’t really want to know about all these new versions!

“If you want something light, eat an apple”, she used to say to me! Tiramisu would not be called that if it weren’t so tempting: mascarpone, eggs, sugar, sponge fingers, cocoa powder and coffee. You should only use sponge fingers and no other type of biscuit because only sponge fingers soak up the coffee so well (and while the tiramisu is being prepared, the sponge fingers are also good to steal from the recipe!). And be careful to make sure that the coffee is always bitter and not too hot, otherwise you risk breaking the biscuits.

Like all simple recipes, its difficulty lies in finding the right balance, because tiramisu must have a generous amount of cream without becoming a liquid, and it must be structured with sponge fingers without turning into a cake. And there is only one way to know for sure if the recipe is the perfect one: if those eating it are satisfied with just one portion, there is something wrong!

Method

  1. 01 /

    Prepare the cream: first separate egg whites and yolks, placing them in two separate bowls. Add half the sugar to egg yolks and start whipping with a whisk. When the mixture becomes pale, incorporate mascarpone, still using a whisk.

  2. 02 /

    Combine egg whites with remaining sugar and whip until stiff.

  3. 03 /

    Then gently fold whipped egg whites into the egg yolk and mascarpone mixture until incorporated. Place cream in the refrigerator for half an hour.

  4. 04 /

    Prepare the coffee and let cool. Dip sponge fingers in coffee for a couple seconds and arrange them in a baking dish to form the first layer. Cover with a layer of cream, followed by a layer of soaked sponge fingers, continuing to layer until the ingredients are gone.

  5. 05 /

    Sprinkle cocoa powder over surface of tiramisu and chill in the refrigerator for at least 5 hours before serving.

Make absolutely sure that the eggs are fresh, considering you will be eating them raw! If you want to feel more secure, use pasteurised eggs.

You can also use decaffeinated coffee if you are making tiramisu for children.

Ingredients for 6 people

400 g mascarpone

3 very fresh eggs

80 g sugar

200 ml coffee

350 g sponge fingers

Cocoa powder, to taste

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