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(1 Votes)


  • 300g mascarpone
  • 3 tblsp sugar
  • 3 egg yolks
  • 2 egg whites
  • savoiardi biscuits (i.e. sponge fingers)
  • Italian espresso coffee
  • grated bittersweet chocolate or a good quality unsweetened dark cocoa.

For the coffee, make about 2 cups of coffee (you may need depends on how the biscuits absorb the liquid) and add a bit of sugar and some cognac or sambuca or other liqueur - Grand Marnier is very good or Strega. Stir the coffee to let the sugar dissolve and let cool. Beat the mascarpone, sugar and the egg yolks on medium speed for about 15 minutes until it is light and smooth. Beat the egg whites to stiff peaks and very gently fold into the mascarpone mixture. It should be like a rich mousse mixture at this stage. Dip the sponge fingers into the cooled coffee until well impregnated with the coffee (otherwise you will have layers of dry biscuits) and make a layer of biscuits in a dish or on a serving plate...about 6 biscuits side by side if using large savoiardi. Follow with a layer of the mascarpone cream, one of biscuits etc until the cream is used up. The final layer should of course be of mascarpone cream. I like to make it with 2 layers of biscuit and 2 of cream and use the remaining cream to cover the sides of the tiramisu if making it freestanding. Refrigerate for at least a few hours or overnight to allow the flavours to develop. Before serving, sift some cocoa over the top or cover the top with grated chocolate (I think it looks prettier and tastes better this way). You can even coarsely chop some nuts..hazelnuts, walnuts or almonds and coat the sides of the tiramisu as you would a careful in doing this as it is not traditionally a freestanding dessert. It looks good for a special occasion though. This recipe serves 6 people but you can double it for 12 etc.

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