Tiramisu
by Marco Rossi
1
Servings
8
Prep
30 min
Cook
0 min
Espresso-soaked ladyfingers layered with airy mascarpone cream and a thick dusting of cocoa. No baking required — just a few hours of chilling patience.
Ingredients
- ≈ 10.58 oz savoiardi (ladyfingers) — matched to Cookies, ladyfingers, without lemon juice and rind; view its nutrition
- ≈ 1.1 lb mascarpone — matched to MASCARPONE CHEESE (MILA), UPC 815039020000; view its nutrition
- 4 fresh eggs, separated — matched to Egg, whole, raw, fresh; view its nutrition
- ≈ 3.53 oz sugar — matched to Sugars, granulated; view its nutrition
- ≈ 10.59 oz strong espresso, cooled — matched to Beverages, coffee, brewed, espresso, restaurant-prepared; view its nutrition
- ≈ 1.04 oz marsala (optional) — matched to Alcoholic beverage, wine, cooking; view its nutrition
- Unsweetened cocoa powder — no amount given; set one in the nutrition panel
Steps
- 1Whisk the yolks with sugar until pale and thick, then fold in the mascarpone.
- 2Whip the whites to firm peaks and fold them gently into the mascarpone mixture.
- 3Combine the espresso and marsala in a shallow dish. Dip each ladyfinger for one second per side.
- 4Layer soaked biscuits and cream in a dish, ending with cream.
- 5Chill at least 4 hours, ideally overnight. Dust generously with cocoa just before serving.
Notes
Use the freshest eggs you can find, or a pasteurized substitute.
