A classic tiramisu, creamy and airy, where mascarpone envelops coffee-soaked ladyfingers. Bitter cocoa adds the final intense and elegant touch.
Ingredients
- 250 g mascarpone
- 3 pieces fresh eggs
- 70 g granulated sugar
- 24 pieces ladyfingers
- 200 ml strong espresso, cooled
- 30 ml dry Marsala
- 15 g unsweetened cocoa powder
- 1 pinch fine salt
Method
- Prepare a very strong espresso, add the Marsala, then let cool until it no longer feels warm to the touch.
- Separate the eggs. Whisk the yolks with the sugar until pale, thick, and slightly frothy, forming a ribbon.
- Add the mascarpone to the sugared yolks and mix gently until you have a smooth, lump-free cream that holds its shape.
- Whip the egg whites with the salt until they are firm, glossy, and form soft peaks at the end of the whisk.
- Fold the egg whites into the mascarpone cream with a spatula, lifting the mixture to keep a light and airy texture.
- Quickly dip the ladyfingers in the cooled coffee: they should be flavored but still able to hold their shape without falling apart.
- Arrange a layer of soaked ladyfingers in a dish, cover with cream, then repeat, finishing with a generous layer of well-smoothed cream.
- Cover and let rest in the refrigerator for several hours, until the ladyfingers are meltingly tender and the cream is firmly set.
- Just before serving, dust a fine layer of unsweetened cocoa powder over the entire surface to keep its flavor sharp and its color deep.
Nutrition
Per serving
- Energy
- 753 kcal
- Protein
- 15.54 g
- Carbohydrate
- 90.5 g
- Fat
- 35.9 g
- Fibre
- 2.8 g
- Calcium
- 25.65 mg
- Iron
- 1.06 mg
- Magnesium
- 17.11 mg
