Tiramisù is the most popular dessert in Italy. Everyone loves it! Fresh creamy layers of mascarpone covering layers of savoiardi (ladyfingers) soaked in coffee. There are two schools of thought on Tiramisù: some use savoiardi, others use Pavesini biscuits. I definitely prefer savoiardi so here you are my recipe!
- 300g savoiardi
- 500g mascarpone
- 300g swetened coffee
- 100g icing sugar
- 4 medium fresh eggs
- unsweetened cocoa powder to sprinkle the surface
Divide the yolks from the whites. Whip the yolks with half of the icing sugar until thick.
Add mascarpone and whip until light and fluffy.
Clean well the whisks and whip the whites, starting slow and then increasing the speed to the maximum high, adding the remaining sugar a little at a time.
Add a scoop of beaten whites to the bowl with the yolks and stir quickly. Then add the remaining amount a little at the time, stirring carefully with a spatula from the top downwards.
Set your pan (about 20 by 30 cm) up with a thick layer of cream so obtained. Then add a first layer of coffee soaked savoiardi.
Continue alternating a layer of biscuits and a layer of cream. Finish with a layer of cream.
Leave to cool in the fridge for at least 2 hours. Sprinkle with cocoa powder before serving.