The original recipe of the most classic of Italian desserts, made with simplicity and tradition
INGREDIENTS
500 g mascarpone, 300 g ladyfingers, 250 g coffee (mocha or espresso), 200 g sugar, plus a little 80 g Marsala, 4 eggs, unsweetened cocoa, salt.
1
For the classic tiramisu recipe, carefully rinse the egg shells, separate the egg whites from the yolks in two different bowls and add the sugar and a pinch of salt to them.
2
Keep the egg whites aside and beat the yolks with a whisk, until they become frothy and clear
3
Incorporate the mascarpone into the beaten egg yolks, stirring with a spoon.
4
Beat the egg whites with the hand whisk or with the electric ones: if you use the manual whisk choose it of large dimensions in order to incorporate more air. Add the whipped egg whites to the egg yolks and mascarpone mixture, mixing the cream from bottom to top
5
Pour the coffee at room temperature into a low and wide dish, mix a spoonful of sugar and the Marsala (soak).
6
Dip 2 ladyfingers at a time in the syrup, for 1 second per side, then distribute them side by side, in a first layer, in a baking dish (30x30 cm), leaving no empty spaces.
7
Cover the ladyfingers with 1/3 of the cream and repeat the same operations so as to make two more equal
8
Cool the tiramisu in the fridge for a couple of hours covered with aluminum foil, then sprinkle it with cocoa just before serving