I'm a coffee person, so naturally this is my favorite dessert. It takes half an hour, then the fridge does the rest.
A quick dip in the coffee is all the ladyfingers need. They soften on their own as it rests.
con amore, Lia 💚
Recipes · Desserts
Classic Tiramisù
Espresso, mascarpone and patience. It's better tomorrow than it is today.
AI-generated photo.
- 30 minPrep
- NoneCook
- 8Servings
Ingredients
- 4 largeEggs, separatedUse pasteurized eggs, as they aren't cooked
- 100 g (½ cup)Sugar
- 500 g (1 lb)Mascarpone, cold
- 300 ml (1¼ cups)Strong espresso or moka coffee, cooled
- 2 tbsp (optional)Marsala or dark rum
- About 30Savoiardi (ladyfingers)
- To dustUnsweetened cocoa powder
Method
Make the cream 10 min
Whisk the yolks and sugar until pale and thick. Mix in the mascarpone until smooth. Don't overmix, or it can turn grainy.
Fold in the whites
In a clean bowl, whip the whites to firm peaks. Fold them gently into the mascarpone mixture.
Layer 10 min
Mix the coffee and Marsala. Dip each ladyfinger for about a second per side and line a 9×13-inch (23×33 cm) dish. Spread with half the cream, then repeat with one more layer.
Chill 6 hours or overnight
Cover and refrigerate. Dust with cocoa just before serving.
Where it goes wrong
Soggy bottom.
- A slow soak turns the ladyfingers to mush. A quick dip is enough.
- Use cooled coffee, because hot coffee can melt the cream.
This recipe contains uncooked eggs. Use pasteurized eggs, and consider skipping it for anyone pregnant, very young, older or with a weakened immune system. Keep it refrigerated and eat it within 2 days.
Keep cooking
Lia and her family are AI-generated characters. These recipes follow traditional methods and are still being kitchen-tested. If something doesn't work, please tell us at hello@liavellari.com.