Tiramisu
We are invited to dinner at a friend’s house tonight. They are cooking Italian. I’m in charge of bringing the dessert. What better way to end an Italian meal than with tiramisu.
I have made tiramisu every day without exception for the (almost) 7 years I have been running my restaurant. I am not tired of it, I still love this dessert. The lightness of the mascarpone cream, the softness of the cookie, the touch of coffee… a perfect match.
As often, there are many different recipes to make a tiramisu, and as often, I find that the simplest is the best. The succes of the recipe depends above all on the quality of the ingredients you use.
This recipe is probably the simplest I know and my favorite.
Tiramisu
All seasonsIngredients
- mascarpone 500 g
- eggs 5
- sugar 60 g
- ladyfingers (Savoiardi) 24
- large bowl of cold coffee 1
- Cocoa
Instructions
- Separate the egg whites from the yolks.
- Put a pinch of salt in the egg whites and beat them until they are stiff.
- Whisk the yolks with the sugar.
- Gently fold the egg whites into the yolks in three batches.
- Wet the cookies in the coffee quickly before lining the bottom of the dish.
- Cover with a layer of mascarpone cream and repeat the operation, alternating layers of cookies and cream, ending with the cream.
- Sprinkle with cocoa powder.
- Place in the refrigerator for at least 2 hours before serving.
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