Tiramisu
The most famous Italian dessert in the world: sponge fingers soaked in coffee and a mascarpone cream, with cocoa on top. It was born in the Veneto, in Treviso, and its name means “pick me up”.
Ingredients
- 250 g mascarpone
- 3 very fresh eggs
- 80 g sugar
- 200 g sponge fingers (savoiardi)
- 300 ml cold espresso
- Unsweetened cocoa powder
How to make it at home
- Separate the yolks from the whites. Whisk the yolks with the sugar until pale and add the mascarpone until you have a smooth cream.
- Whisk the whites to stiff peaks and fold them gently into the cream.
- Dip the sponge fingers in the coffee, one by one and very quickly, and make a layer in a dish.
- Cover with half the cream, make another layer of sponge fingers and finish with the rest of the cream.
- Leave in the fridge for at least 4 hours and dust with cocoa just before serving.
The trick: The sponge fingers only need a second’s dip: if they get too soaked, the tiramisu turns watery.