Tiramisù (classic recipe)
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- 500 grams (1.1 lb) Italian mascarpone cheese This is a dessert containing raw eggs, so be sure you buy fresh, top quality eggs.
- 100 grams (3 1/2 oz) Icing sugar
- 4-5 Eggs (medium size)
- 1 Pack of Pavesini biscuits (for this recipe I used 59 Pavesini)
- 200 ml (7 fl oz) Strong espresso coffee (cold) or coffee prepared with a moka
- 100 ml (3 1/2 fl oz) Marsala wine (cold)
- Cocoa powder for dusting
- Some dark chocolate shavings
- Separate the egg whites from the yolks.
- Start beating the egg yolks with a whisk and gradually add all the sugar.
- Keep beating until the mixture become pale yellow and thick.
- Next, empty the mascarpone into a bowl and, with a wooden spoon, work it for few seconds so that it is a bit loose.
- Now, add the mascarpone to the egg-sugar cream and blend all together.
- The result should be a pale yellow mascarpone-egg-sugar cream. Set it aside, putting it in the fridge, while carrying out the next stage.
- Next, add a tiny pinch of salt into the bowl containing the egg whites.
- Whisk the egg whites until completely white and firm (into peaks).
- Now, add the white fluffy mixture into the bowl containing the mascarpone-egg-sugar cream.
- Gently mix all together.
- Finally, we have the tiramisù cream.
- Now we are ready for assembling our tiramisù. First, spread a thin layer of tiramisù cream in the bottom of the dish – I used a 30 cm x 22 cm (12" x 8 3/4") rectangular oven dish.
- For the first layer of biscuits, dip them in the coffee first (dip the biscuits, one at a time, for about 5 seconds).
- Lay the biscuits side by side, leaving a tiny space between them.
- First layer completed.
- Having completed the first layer of biscuits, cover it with the tiramisù cream.
- Then, start again with a second layer of biscuits. This time dip the biscuits in the Marsala wine.
- Second layer completed.
- Cover it with the tiramisù cream.
- Finally, proceed with the third layer of biscuits. For this final layer, dip the biscuits in the coffee. Once done, cover it with the last spread of tiramisù cream.
- Dust with cocoa powder.
- Sprinkle with dark chocolate shavings.
- Put the tiramisù in the fridge and leave it for about 4 hours. However, the longer the better because all the flavours blend together (I usually wait for 6-8 hours).Final note: I usually dust with cocoa powder and sprinkle with chocolate shavings prior of putting the tiramisù in the fridge, some other people prefer to do this just before serving it.