Italian Tiramisu
Tiramisu is an all-time favourite in our home. Every flavour in this dessert seems to magically complement the others. The softness and richness of the mascarpone go perfectly with the strong taste of coffee. We love to use decaf so the dessert can be enjoyed at any hour of the day, and every occasion is good enough to enjoy this easy Italian deliciousness.
Ingredients
Instructions
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Separate the egg whites from the yolks.
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Beat the egg whites until stiff.
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In another bowl, whisk the yolks with sugar until pale and frothy.
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Add the mascarpone and combine.
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Slowly fold in the egg whites into the mascarpone mixture without breaking them.
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Dip the lady fingers one by one into the espresso and place them in a dish.
Dip the biscuits only for a few seconds. You want them to soak a bit of coffee but keep their shape. If you dip them for too long, they will get mushy. -
Alternate a layer of biscuits and a layer of mascarpone mixture until you run out. Finish by a layer of the mascarpone mixture.
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Add a thin layer of cocoa powder and chill in the fridge for at least 4 hours.
Note
- This dessert uses raw eggs, needless to say that they need to be extra fresh and the dessert consummed without 48 hours and stored in the fridge at all time.
- You can add a small cap full of marsala or madeira into the mascarpone cream if you fancy a boozy taste.
