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Desserts

Tiramisù

Tiramisù comes from the Veneto region and the classic version has no cream and no egg whites: the cream is just yolk whipped with sugar and mascarpone. That is why it matters to whip the eggs until pale and foamy, and to dip the ladyfingers only for a moment in lukewarm coffee. The rest is done by the rest in the fridge, which sets the cream and softens the biscuits.

Layered slice of tiramisù with ladyfingers, mascarpone cream, cocoa, whipped cream rosettes and a coffee bean
Prep 25 minTotal 25 minDifficulty Easy

Ingredients for 1 person

  • 100 gMascarpone
  • 13 gEgg yolk, about one small yolk
  • 11 gSugar
  • 3 piecesLadyfingers
  • 50 mlMoka coffee, about one small cup, cooled to lukewarm
  • q.b.Unsweetened cocoa powder, to taste

Method

  1. 1

    Make the coffee in the moka pot, pour it into a wide cup and let it cool to about 37 °C: it should feel barely warm on your finger.

    10 min

  2. 2

    Meanwhile whip the yolk with the sugar using an electric whisk until it doubles in volume, turns pale and foamy and the sugar has fully dissolved.

    5 min

  3. 3

    Add the mascarpone, loosen it with a spatula, then whip everything again: the cream should be thick but soft, not glossy.

    3 min

  4. 4

    Spoon a little cream into the bottom of a glass or small bowl. Dip a ladyfinger in the coffee for just a moment, let it drip and lay it on the cream, breaking it if needed to cover the whole base.

    2 min

  5. 5

    Cover with half of the cream and level it. Dip the remaining ladyfingers, lay them on top crosswise to the layer below and finish with the rest of the cream, smoothing the surface with the back of a spoon.

    3 min

  6. 6

    Cover and leave in the fridge for 8-9 hours: the cream sets and the ladyfingers turn soft.

  7. 7

    Just before serving, dust generously with unsweetened cocoa through a small sieve.

    1 min

Tips

  • The yolk stays raw: use very fresh eggs, or pasteurised yolks if the dessert is for children, pregnant women or older people.
  • The coffee should be lukewarm, not hot: a ladyfinger dipped in hot coffee falls apart and makes the cream watery.
  • For a crowd use a steel ring (24 cm across for 10 servings) lined with acetate or baking paper: when you lift it off the edges stay clean.
  • Dust the cocoa just before serving: added earlier it soaks up moisture from the cream and turns dark.

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