Tiramisù, a creamy puddinglike concoction, layers espresso-soaked cakes with a mixture of beaten eggs, sugar, and Mascarpone cheese. Dust your tiramisù with some cocoa powder or grated bittersweet chocolate as a finishing touch.
Preparation time: 25 minutes (plus several hours chilling time)
Cooking time: None
Yield: 8 servings
7 eggs
7 tablespoons sugar
1/4 cup sweet vermouth or liqueur (such as Kahlua)
2 1/2 cups Mascarpone cheese
3/4 cup cold espresso or strong black coffee
24 ladyfingers
3 tablespoons good quality cocoa powder, or 4 ounces grated bittersweet chocolate
Separate the eggs.
In a large bowl, beat the egg yolks and sugar with a standing mixer until pale and thick, about 5 to 6 minutes.
Add the vermouth and Mascarpone, and beat until the mixture is thick and smooth.
Clean the beaters and thoroughly dry them.
In another bowl, beat the egg whites until they’re stiff and form peaks.
Fold the egg whites into the Mascarpone mixture.
Pour the espresso into a shallow dish.
Dip a ladyfinger in, turning it quickly.
You want it to become wet but not disintegrate.
Place the ladyfinger on the bottom of an 8-x-8-x-2-inch dish.
Repeat Steps 8 and 9 until the entire bottom of the pan is covered with soaked ladyfingers.
Spoon half the Mascarpone mixture over the ladyfingers.
Repeat Steps 8 and 9 with another layer of soaked ladyfingers.
Cover with the remaining Mascarpone mixture.
Level the surface with a rubber spatula.
Sift the cocoa powder over the top.
Cover and chill for several hours before serving.