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Tiramisù

This authentic tiramisù is an iconic Italian dessert. Savoiardi are soaked in a rum-infused coffee and topped with a layer of creamy mascarpone mixed with eggs and sugar. As a finishing touch, garnish the tiramisù with a dusting of cocoa powder.

Prep:

minutes

Cook:

minutes

TOtal:

minutes

Ingredients

  • 32 Savoiardi lady fingers
  • 1 ½ cups strong coffee/espresso
  • 4 tbsp dark rum
  • 4 large eggs, separated
  • 1 tsp pure vanilla extract
  • ½ cup (100g) granulated sugar
  • 1 ½ cups (345g) mascarpone
  • Dutch-processed cocoa powder for dusting

Instructions

  1. Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  2. Beat on medium-high speed.
  3. Once the egg whites are no longer foamy and look more opaque, pour in ¼ cup of the granulated sugar.
  4. Whip the egg whites until they form stiff peaks.  
  5. Transfer the whipped egg whites into a bowl and set aside.
  6. Pour the egg yolks and ¼ cup of the granulated sugar into the bowl of the stand mixer fitted with the whisk attachment.
  7. Whisk for 3 minutes, until the mixture falls like a ribbon and is light in colour.
  8. Add the vanilla, 2 tbsp of dark rum, and mascarpone.  Whisk until incorporated.
  9. Use a spatula to gently fold the egg whites into the mixture.
  10. Pour the coffee into a shallow bowl.
  11. Stir in 2 tbsp of dark rum.
  12. Dip 1 lady finger at a time into the coffee mixture, making sure it is soaked but not falling apart.  
  13. Place the coffee-soaked lady finger in the bottom of a 9 by 9 inch square pan.
  14. Repeat the process until you have 16 lady fingers lining the bottom of the pan.
  15. Pour half of the mascarpone mixture over the lady fingers.
  16. Use a small offset spatula to spread the mascarpone layer evenly.
  17. Create the second layer of coffee-soaked lady fingers by repeating the coffee-soaking process.
  18. Pour the other half of the mascarpone mixture over the lady fingers.
  19. Use a small offset spatula to spread the mascarpone layer evenly.
  20. Use a small mesh strainer to dust cocoa powder over the mascarpone mixture.
  21. Cover the tiramisù with aluminium foil or plastic wrap.
  22. Refrigerate the tiramisù for a minimum of 4 hours, or overnight.
  23. Slice the tiramisù into 9 pieces.