Can you believe it has taken me 32 years to make a tiramisù?! I decided to make this for an Italian-themed bridal shower to accompany a lemon cake. I thought what batter way to showcase Italy than with this classic desert that originated in Treviso?
Tiramisù translates to "pick me up" because the ladyfingers (savoiardi) are dipped in espresso. Some version even add liquor, but I won't do that to you with this recipe.
Servings: about 20
Ingredients:
16 oz mascarpone
1 package ladyfingers (savoiardi)
150-200g powdered sugar
1/2 bar dark chocolate
4 egg yolks
2 egg whites
2 shots of espresso
Cocoa powder, for dusting
Directions:
Separate egg whites from egg yolks, set the egg yolks aside. In a stand mixer, beat egg whites on high until stiff peaks form, about 4-5 minutes. Set aside. In the same stand mixer, mix egg yolks and powdered sugar until fully incorporated and a light yellow, about 3 minutes. Mix in the mascarpone, then gently fold in the whipped egg whites with a spatula. Do not over mix. In a 9x13 pan* with high edges (or pan size of your choice), dip one side of your ladyfingers in the espresso and set dunked-side up in your pan. Repeat until the bottom of your pan has a layer of dunked ladyfingers. Using a spatula or a decorating kit, spread an even layer of mascarpone mixture (about 1/2 if only doing 2 layers) on top, then grate some dark chocolate on top - you can be as generous as you want . Add another layer of dunked ladyfingers followed by a final layer of your mascarpone mixture. Dust with cocoa powder. Refrigerate for about 3 hours or overnight before serving.
*You can also make this as individual servings (as pictured). I bought dessert cups from Hobby Lobby.
Recipe by Il Cucchiaio D'argento
Comments