As a coffee lover of course I also love a good, creamy tiramisu. For years I only enjoyed them when going out but since for the last months we have not been able to dine out here in the Netherlands I had to find an easy recipe to prepare this delicious dessert at home. Here it is.
Prep time: 30 min
Rest time in the refrigerator: 3 hr
Yields: 4 servings
150 gr Savoiardi Ladyfingers
250 gr mascarpone cheese cream
50 gr sugar
150 ml coffee (or 3 double espressos)
1 tablespoon of Marsala or your choice of liquor
unsweetened cocoa powder
Prepare the coffee. If you have an espresso machine, do prepare 3 double espressos. If not, my second option will be to use a moka pot for a stronger coffee with more body.
Add the 2 tbs of Marsala or your choice of liquor. I used an almond liquor that matches very well the coffee taste. Mix, set aside and let it cool down.
Separate egg whites from yolks making sure that no there are no traces of yolk.
Whip the egg whites until stiff. You know it is ready when the egg whites will not move if you turn the bowl over.
In another bowl (or the same but after placing the whipped egg whites in another bowl and cleaning this one) whisk the egg yolks with the sugar until the mix is smooth (4 to 5 minutes).
Then add the mascarpone cheese. Whisk this cream slowly.
For step 2 and 3 I used an electric hand mixer. It could be easier with an electric stand mixer or a bit harder for your muscles with a whisk.
Add the stiffened egg whites to the cream. Mix slowly, from top to bottom, until it is smooth and creamy. I recommend to do this slowly with a wooden spoon and not with the electric mixer nor whisk.
Dip the Savoiardi ladyfingers into the coffee. Do it fast, don’t let them absorpt too much coffee because they will turn soggy.
Place them as a bottom layer in a ceramic or glass tray.
Spread the cream mix on top of this first layer. Then add another layer of ladyfingers and cover them with another layer of cream mix.
To finish preparing the tiramisu sprinkle cocoa powder on top of the mascarpone mix.
Let the dessert rest for 3 hours in the refrigerator before serving.