Tiramisù
Photo: Markus Mitterauer from Austria aka addicted, CC BY-SA 2.0
Tiramisù is an Italian dessert of coffee-soaked savoiardi layered with a light mascarpone cream. Its name means "cheer me up," and the recipe is short on ingredients and long on texture. Whipped egg whites folded into the sweetened yolk and mascarpone keep the filling airy rather than heavy. A quick dip of each biscuit is all it needs, and a dusting of bitter cocoa balances the sugar.
Instructions
Brew the espresso and set it aside to cool a little. Separate the eggs so that you have 2 yolks in one bowl and 4 whites in another.
Beat the sugar into the egg yolks, then beat in the mascarpone until the mixture is smooth.
Whip the egg whites until they hold stiff peaks. Gently fold them into the mascarpone mixture so you keep as much air in it as you can.
Quickly dip both sides of each ladyfinger in the espresso. Work fast so the biscuits soften on the outside without falling apart.
Lay a layer of soaked ladyfingers in a large bowl or pan, then cover with some of the mascarpone mixture. Repeat the layers, starting with biscuits and finishing with the mascarpone on top.
Refrigerate for one to two hours so the dessert sets and the flavors settle. Just before serving, dust the top with unsweetened cocoa powder.
Make it personal.
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