Serves 6
Ingredients
- 4 large egg yolks
- 100 grams fine granulated sugar
- 500 grams mascarpone
- 4 large egg whites
- 300 ml strong espresso, cooled
- 24 savoiardi (Italian ladyfingers)
- 20 grams unsweetened cocoa powder
- 30 ml Marsala or amaretto (optional)
- 1 pinch of salt
Preparation
Espresso klaarmaken: Zet 300 milliliters sterke espresso, afgekoeld sterke espresso en laat deze volledig afkoelen tot kamertemperatuur. Roer er eventueel 30 milliliters Marsala of amaretto (optioneel) Marsala of amaretto doorheen voor extra diepte van smaak. Giet het geheel in een ondiepe schaal.
Whipping the egg yolks: Whisk 4 large egg yolks together with 100 grams of fine granulated sugar in a heatproof bowl over a bain-marie (the bowl above gently boiling water, without the bottom touching the water) until the mixture is thick, pale and creamy, about 8 to 10 minutes. Remove from heat and let cool slightly.
Making the mascarpone cream: Stir 500 grams of mascarpone in portions into the cooled egg yolk mixture until you have a smooth, creamy cream.
Whipping the egg whites: Whisk 4 large egg whites together with 1 pinch of salt until stiff peaks form. Gently fold this in three parts into the mascarpone cream, so that the cream remains airy.
Dipping biscuits: Dip each 24 savoiardi (Italian ladyfingers) savoiardi briefly in the cooled espresso — about 1 second per side is enough, otherwise they become too soggy. Place a first layer in a baking dish of approximately 20 by 28 centimetres.
Building: Spread half of the mascarpone cream over the layer of biscuits. Repeat with a second layer of dipped biscuits, followed by the rest of the cream. Smooth the top.
Let it set: Cover the dish with cling film and place in the fridge for at least 6 hours, but preferably overnight, to set.
Serving: Sift generously 20 grams of pure cocoa powder, unsweetened cocoa powder over the tiramisù just before serving. Cut into squares and serve well chilled.
Tips
Use real savoiardi — the hard, dry Italian ladyfingers — and not soft, sweet biscuits, as only they give the tiramisù the right structure. Since the recipe contains raw eggs, it is important to use fresh, good quality eggs; if you want extra assurance, whisk the egg yolks au bain-marie as described in the preparation method, so they are lightly pasteurised. Tiramisù often tastes even better on the second day, when the flavours have melded well.