Tiramisu

La storia di questo piatto

Tiramisù is an Italian dessert whose name means "pick me up," a promise of comfort in a spoon. It is a modern classic of the Italian table, made of mascarpone, egg yolks, espresso and cocoa, and loved from north to south without needing a legend to prove it.

Ingredienti

• 500 g Mascarpone
• 6 pieces Egg yolks
• 150 g Granulated sugar
• 300 ml Cold espresso
• 60 ml Dry Marsala (optional)
• 40 pieces Savoiardi (ladyfingers)
• 20 g Unsweetened cocoa powder
• 1 pinch Salt

Preparazione

1. Separate the yolks from the whites and place the yolks in a glass or stainless steel bowl. Keep the whites refrigerated for other preparations (meringues, omelettes): they are not needed for this recipe. Add the sugar and the pinch of salt to the yolks.
2. Prepare a double boiler: bring water in a pot to a gentle simmer, lower the heat to minimum and set the bowl on top, without the bottom touching the water. Whisk the yolks and sugar continuously for 5-8 minutes, until you obtain a pale, frothy mixture that forms a ribbon when you lift the whisk (about 65-70 °C). Remove the bowl from the heat and keep whisking for 1-2 minutes, then let it cool completely at room temperature, stirring occasionally.
3. Take the mascarpone out of the refrigerator at least 20 minutes beforehand. In a separate bowl, work it with a whisk for a few seconds, until soft and smooth. Once the yolks are completely cold, fold them into the mascarpone with a spatula, using gentle bottom-to-top movements, until you obtain a homogeneous, lump-free cream.
4. Pour the cold coffee into a wide, shallow bowl and add the Marsala, if using. Stir well.
5. Dip the savoiardi in the coffee for 1-2 seconds per side: they should soak on the surface but remain firm. Arrange half of them side by side on the bottom of an approximately 20x30 cm baking dish, forming the first layer. Cover with half of the mascarpone cream and level with the spatula.
6. Dip the remaining savoiardi using the same method and arrange them in a second layer over the cream. Cover with the remaining cream and smooth the surface with the spatula. You have obtained two layers of savoiardi and two of cream, with the cream on top.
7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cream sets and the flavours blend.
8. Just before serving, place the unsweetened cocoa powder in a sieve and dust it evenly over the surface in a thin veil. Dusting at the last moment prevents it from getting damp. Portion and serve cold.