Discover this iconic Italian dessert where coffee intensity meets mascarpone sweetness. Between the softness of soaked biscuits and the lightness of the cream, this traditional tiramisu embodies the perfect balance between richness and freshness. Made with fresh eggs, creamy mascarpone and ladyfinger biscuits dipped in strong coffee, this recipe transports you directly to Italy. Its airy texture and unique taste make it a timeless dessert that delights all palates. This classic tiramisu guarantees a moment of pure gustatory pleasure, perfect for ending a meal beautifully or impressing your guests.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the mascarpone cream: separate the egg whites from the yolks. Beat the yolks with sugar and vanilla until the mixture whitens and becomes frothy. Incorporate the mascarpone and mix until you get a smooth and homogeneous cream.
- 2
Whip the egg whites into stiff peaks with a pinch of salt. Gently incorporate them into the mascarpone cream by lifting the preparation with a spatula to preserve lightness.
- 3
Mix the cooled coffee with the rum if using. Quickly dip the ladyfinger biscuits in this mixture (1 second per side) without soaking them. Arrange a first layer of biscuits at the bottom of a rectangular dish.
- 4
Cover the biscuits with half of the mascarpone cream. Add a second layer of soaked biscuits, then finish with the remaining cream. Smooth the surface with a spatula.
- 5
Generously sprinkle with bitter cocoa using a fine sieve. Refrigerate for at least 4 hours (ideally overnight) before serving.
- Essential rest: Preparing the day before allows flavors to fully develop
- Alcoholic variation: Replace rum with Marsala or Grand Marnier
- Perfect texture: Use well-chilled mascarpone and incorporate egg whites in three batches
- Optimal coffee: Use strong, well-cooled coffee for dipping
