Serves 4-6 • 15 Minutes (1 hour refrigeration) • Easy
Tiramisù means "pick me up" in Italian and aptly describes this dessert traditionally made from savoiardi, ladyfingers or sponge cake, espresso coffee, mascarpone cheese, egg whites, yolk and sugar. The biscuits are soaked in strong coffee, and then embedded in a thick rich custard.
4 egg whites
2 egg yolks
100 g (1/2 cup) sugar
500 g (2 1/2 cups) mascarpone cheese
4 small coffee cups of expresso coffee
400 g Borrelli Savoiardi (Lady Fingers)
unsweeted cocoa powder as topping
Make espresso coffee, let it cool a bit.
Separate the egg yolks and the egg whites of 2 eggs in two bowls.
Beat sugar into the egg yolks.
Add two more egg whites to the other two and whisk until they form stiff peaks.
Beat the Mascarpone into the sweetened yolks.
Gently fold egg whites into Mascarpone mixtures.
Quickly dip the top and bottom of the Ladyfingers in the expresso.
Layer soaked ladyfingers and Mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).
Sprinkle unsweetened cocoa powder on top.
Refrigerate for 1 or 2 hours.
Recipe from wikibooks