Tiramisù · from Veneto · Desserts
Ingredients (serves 4)
- 4 fresh egg yolks
- 100 g sugar
- 500 g mascarpone, well chilled
- 300 ml strong, cold espresso
- 2 tbsp Amaretto or Marsala (optional)
- 200 g ladyfingers (Savoiardi)
- 2 tbsp unsweetened cocoa powder
- A pinch of salt
Preparation
- Beat the egg yolks with the sugar and salt over a water bath for 8–10 minutes until thick and creamy, then remove from the heat and let cool.
- Fold the mascarpone into the egg mixture a spoonful at a time until a smooth cream forms.
- Dip the ladyfingers one at a time briefly into the espresso and arrange a first close-fitting layer in a dish.
- Spread half of the cream on top, add a second layer of soaked ladyfingers and finish with the remaining cream.
- Chill in the refrigerator for at least 6 hours, preferably overnight. Dust with cocoa before serving.