Classic Tiramisu
Layers of espresso-soaked ladyfingers and mascarpone cream. No baking needed — just patience to let it set.
Ingredients
- 500 g mascarpone
- 4 eggs, separated
- 100 g sugar
- 300 ml strong espresso, cooled
- 2 tbsp Marsala wine (optional)
- About 300 g ladyfingers (savoiardi)
- Cocoa powder for dusting
Method
- Whisk egg yolks with sugar until pale and thick. Fold in mascarpone until smooth.
- Whip egg whites to stiff peaks. Gently fold into the mascarpone mixture.
- Mix espresso with Marsala. Quickly dip ladyfingers in the coffee and lay them in a dish in a single layer.
- Spread half the cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate at least 4 hours (overnight is best). Dust with cocoa powder before serving.