I’ve been meaning to write about tiramisu for a long time, but somehow I kept forgetting. Thanks to those who reminded me — here we go.
There are three key components in tiramisu:
- good espresso
- quality mascarpone
- savoiardi biscuits (similar to sponge cake, but not quite the same)
So, if you’re already inspired, let’s gather the ingredients and prepare this authentic Italian dessert at home!
- 250 ml espresso (or, if you don’t have a coffee machine, brew natural coffee over low heat using good water)
- 5 tbsp Amaretto liqueur
- 2 eggs, separated
- 3 tbsp sugar
- 250 g mascarpone cheese
- 250 ml cream
- About 20 savoiardi biscuits (“ladyfingers”)
- Cocoa powder for dusting
Pour the espresso and 4 tbsp of Amaretto into a bowl.
Beat the egg yolks with half the sugar for about 5 minutes, until thick and pale. Add the mascarpone and whisk again briefly. In a separate bowl, whip the cream and gently fold it into the mascarpone mixture.
Whisk the egg whites (at room temperature) with the remaining sugar until stiff peaks form. Carefully fold the whites into the cream mixture along with the remaining Amaretto.
To assemble:
Lay out a layer of savoiardi biscuits on a dessert plate. Lightly moisten the biscuits with the espresso-Amaretto mixture — don’t soak them, just let them absorb a bit of moisture. Spread a layer of cream on top. Repeat: another layer of soaked biscuits, another layer of cream.
Cover with plastic wrap and refrigerate for at least 2 hours. Cut into slices and serve. Dust with cocoa powder right before serving (otherwise it may turn bitter).
Alternative serving option:
You can also portion the dessert directly into wide glasses: one or two moistened biscuits, a layer of cream, more biscuit, more cream. It looks great, is easy to serve, and the portions can be stored in the fridge ready to eat throughout the day.
Pour the espresso and 4 tbsp of Amaretto into a bowl.
Beat the egg yolks with half the sugar for about 5 minutes, until thick and pale. Add the mascarpone and whisk again briefly. In a separate bowl, whip the cream and gently fold it into the mascarpone mixture.
Whisk the egg whites (at room temperature) with the remaining sugar until stiff peaks form. Carefully fold the whites into the cream mixture along with the remaining Amaretto.
To assemble:
Lay out a layer of savoiardi biscuits on a dessert plate. Lightly moisten the biscuits with the espresso-Amaretto mixture — don’t soak them, just let them absorb a bit of moisture. Spread a layer of cream on top. Repeat: another layer of soaked biscuits, another layer of cream.
Cover with plastic wrap and refrigerate for at least 2 hours. Cut into slices and serve. Dust with cocoa powder right before serving (otherwise it may turn bitter).
Alternative serving option:
You can also portion the dessert directly into wide glasses: one or two moistened biscuits, a layer of cream, more biscuit, more cream. It looks great, is easy to serve, and the portions can be stored in the fridge ready to eat throughout the day.
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