This classic Tiramisu is made authentically in the Italian way, with espresso & liquor soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish.These can be made as individual portions or in a large dish - adjust the method to your liking
1cupFreshly made espresso coffee, cooled to room temp
A good glug of liquor – Kaluah, Ameretto or Marsala (to your liking)
Approx 6-8 ladyfingers/ sponge fingers per helping : 1-2 packets
Cocoa powder for dusting
In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in colour. Add the mascarpone to the egg yolks and whip until combined. Gently fold the stiff egg whites into the egg yolk mixture and set aside.
In a small flat dish or bowl, combine the espresso and liquor.
Dunk each ladyfinger into the espresso mixture for 3-4 seconds and place into the bottom of a 8x8 dish, or into individual dishes. Don’t let the ladyfinger soak so much that it falls apart, just a short dunk to let it absorb some of the espresso mixture.
Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
Cover the top of the dish with cling film and let the tiramisu refrigerate for 4-6 hours.
Serve cold, with a light dusting of cocoa on top. Enjoy!