Tiramisu
Apulia, Lecce
By LuciaInTheKitchen
1
Last edited: 16:04, 12-03-2025
About This Recipe
Tiramisu is more than just a dessert for us Italians—it’s a taste of home, family, and tradition. In my family, we make it the classic way, just like my nonna did. No whipped cream, no fancy twists, just the perfect balance of coffee-soaked Savoiardi, rich mascarpone cream, and a dusting of cocoa. The secret? Quality ingredients, patience, and letting it rest in the fridge long enough for the flavors to blend perfectly. Every spoonful is creamy, light, and full of deep coffee flavor, making it impossible to stop at just one bite!
Ingredients
Serves: 6-8
Time: 238 mins
- 3 fresh eggs (separated)
- 100g (½ cup) granulated sugar
- 250g (1 cup) mascarpone cheese
- 200ml (¾ cup) strong espresso, cooled
- 2 tbsp coffee liqueur (optional, but we always add it!)
- 200g (about 24) Savoiardi (ladyfinger biscuits)
- Unsweetened cocoa powder, for dusting
Method
- Prepare the mascarpone cream: In a bowl, whisk the egg yolks with sugar until pale and creamy. Gently fold in the mascarpone until smooth.
- Whip the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the mascarpone mixture to keep it light and airy.
- Soak the biscuits: Mix the cooled espresso with the coffee liqueur. Quickly dip each Savoiardo biscuit into the coffee—don’t soak them too much, or they’ll fall apart!
- Layer the tiramisu: In a dish, lay down a layer of coffee-soaked biscuits, then spread half of the mascarpone cream on top. Repeat with another layer of biscuits and finish with the remaining mascarpone cream.
- Chill and serve: Cover and refrigerate for at least 4 hours (overnight is even better!). Just before serving, dust generously with cocoa powder
Comments
1
AnnaLovesRisotto on March 14, 2025, 10:47 a.m.
Another good recipe from you! Thanks <3