Classic Italian Tiramisu

Indulge in the rich flavours of Italy with this authentic tiramisu recipe. This beloved Italian dessert combines coffee-soaked ladyfingers with a luscious mascarpone cream, all dusted with cocoa powder for a truly decadent treat.

Ingredients

For the coffee mixture:

• 300 ml strong espresso or coffee, cooled
• 60 ml Marsala wine or dark rum (optional)

For the mascarpone cream:

• 4 large eggs, separated
• 100 g caster sugar
• 500 g mascarpone cheese, at room temperature
• 1 tsp vanilla extract

For assembly:

• 200-250 g savoiardi (ladyfinger) biscuits
• Cocoa powder for dusting

Method

1. In a shallow dish, combine the cooled espresso and Marsala wine (if using). Set aside.
2. In a large bowl, whisk the egg yolks and sugar until pale and creamy. Add the mascarpone cheese and vanilla extract, mixing until smooth.
3. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, being careful not to overmix.
4. Briefly dip each ladyfinger into the coffee mixture (about 1 second per side) and arrange in a single layer in a 23×33 cm (9×13 inch) dish.
5. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
6. Cover the tiramisu with cling film and refrigerate for at least 6 hours or overnight.
7. Before serving, dust generously with cocoa powder.

Tips for Success

• Use fresh, high-quality ingredients, especially the mascarpone cheese and eggs.
• Don’t oversoak the ladyfingers; a quick dip is sufficient to prevent a soggy dessert.
• Allow the tiramisu to chill for at least 6 hours for the best flavour and texture.

This classic tiramisu serves 8-10 people and is perfect for dinner parties or special occasions. Enjoy the creamy, coffee-infused layers of this iconic Italian dessert!