Culinary/Recipes/Tiramisu

A coffee flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone, flavoured with cocoa.

This recipe is for one serving.

Ingredients

For the Mascarpone Mixture:

• 40g (1.4 oz) mascarpone cheese
• 1 egg, separated into yolk and white
• 1 1/2 tablespoons (22.5ml) strong brewed espresso coffee, cooled
• 1 1/2 tablespoons (22.5ml) heavy cream
• 1 1/2 tablespoons (22.5ml) Marsala wine (or coffee liqueur like Kahlúa)
• 1 tablespoon (15g) granulated sugar

For Assembling:

• 2 to 3 ladyfingers (savoiardi biscuits)
• 1/2 to 1 tablespoon (7.5 to 15ml) strong brewed espresso coffee, cooled
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings or cocoa powder, for garnish (optional)

Method

• Brew the espresso coffee and let it cool to room temperature.

• In a small mixing bowl, combine the mascarpone cheese, egg yolk, espresso coffee, heavy cream, Marsala wine, and half of the granulated sugar (1/2 tablespoon). Mix until well combined and smooth.

• In a separate bowl, beat the egg white with the remaining sugar until it forms stiff peaks.

• Gently fold the beaten egg white into the mascarpone mixture until well combined and airy.

• Quickly dip the ladyfingers into the cooled espresso coffee, ensuring they're moist but not soggy.

• In a serving glass or dish, place a layer of the soaked ladyfingers.

• Add half of the mascarpone mixture on top of the ladyfingers and spread it out evenly.

• Add another layer of soaked ladyfingers on top of the mascarpone mixture.

• Finish with the remaining mascarpone mixture, spreading it out smoothly.

• Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours, allowing it to set and develop the flavours.

• Just before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings or additional cocoa powder if desired.