Ingredients for 3–4 people
- 2 eggs
- 250g mascarpone (Optimus brand if available)
- 60g white sugar
- 75ml espresso coffee (better if made with a moka coffee pot and Illy Moka red label coffee)
- 100gr ladyfinger cookies (typically half a pack or ~12 cookies)
- dark chocolate powder (Perugina brand if available)
- Amaretto di Saronno or other liquor (optional)
30 minutes preparation time + 12 hours of rest in the fridge
Tools you will need
- Moka coffee pot (Bialetti brand if available)
- Handheld mixer, electric whip or kitchen robot
- Kitchen scale
- 2 mixing bowls
- Tray or tupperware container for the tiramisù
Before you start, get all the tools and the ingredients you need, and make the coffee with the moka pot, so that it will cool down a little while you cook.
Your aim is to have two levels of biscuits, so choose a container that has the appropriate size (not too small, not too large).
Separate the white from the yolk.
Whip the egg white until it is firm and creamy. The objective is to get a foam so strong you can literally lift it with a spoon and it doesn’t fall apart. Since this is hard to do right by hand, unless you are used to it, I typically use an electric whip or handheld mixer. If the egg white is firm, the tiramisù will stay firm as well. A bubbly egg white will make the tiramisù more runny, even after resting for a night. Check the picture below for reference.
Add the sugar to the egg yolk, and mix it until it turns light yellow and has uniform consistency.
Add the mascarpone to the egg yolk and sugar mix little by little, and mix it until it has uniform consistency.
Add the egg white to the mascarpone mix little by little, until it has uniform consistency.
Put 3 teaspoons of sugar in the coffee and, optionally, water up to half the amount of coffee, and / or Amaretto di Saronno. Taste the coffee, you’ll want it to be good for your taste and not too watery nor too strong. When done, pour it in a plate.
You are now ready to dip the ladyfinger biscuits in the coffe and then place them in your tray or container.
The trick is to dip the biscuits quickly, since they are very spongy and break down easily. Start with the sugar side, reverse and quickly place them in the tray with the sugar side on top.
In the image below you can see what happens if you are not quick: the first biscuit on the top broke and is almost a pulp, since I was trying to take a picture while dipping and I took too long.
When the first layer is done, cover it with the mascarpone mix leaving a thin layer of mix (3–5mm) on top. Do the remaining cookies and then pour the mix, spreading it evenly.
Cover the tiramisù and let it rest in the fridge for at least 12 hours, typically overnight. This is a crucial step that should not be avoided: the tiramisù cream will set and become more firm and creamy.
Do not add the chocolate powder when refrigerating the tiramisù, or the chocolate will soak up humidity and become dark and grainy. The last thing to do before serving, or when taking the tiramisù out of the fridge, is to spread the dark chocolate powder on top with the help of a fine strainer.