Tiramisu Piemontese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 6
    very fresh eggs (essential!!, 5 if eggs are particularly large)
  • 100
  • 12
  • 250
    ml freshly brewed espresso coffee (not too strong, slightly diluted, (or more)
  • 600
    g ladyfingers (or savoiardi, if available, biscuits, enough to cover 2 layers)
  • pure unsweetened cocoa powder
  • sweetened cocoa powder
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DIRECTIONS

  • Separate eggs. Beat together yolks, sugar, wine and mascarpone until the mixture attains a smooth creamy texture.
  • Whip the eggwhite vigorously until it becomes solid--if available, electric whip will help immensely. (do this patiently with "high energy", if it is not solid enough the end result will be soggy and soupy!).
  • Carefully fold in the whipped eggwhite into the mascarpone/york mixture, blend them well and evenly.
  • Mix 2 teaspoonful of sugar into the coffee, then pour in a container large enough to dip savoiardi/lady fingers comfortably.
  • Dip each pieces of biscuits into the coffee quickly, (wet the entire surface for a moment but not until it gets soggy all the way through) lay them neatly in one layer at the bottom of a large square/rectangular baking dish (or 2 medium).
  • Pour half of the cream (mascarpone/egg mixture) evenly over the savoiardi, then sprinkle the sweetened cocoa powder to cover the surface.
  • Lay another layer of savoiardi on top, repeat with the cream, then top it off with unsweetened pure cocoa powder.
  • Chill it in the fridge for a couple of hours before serving.
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