When I was in Verona my host taught me how to make homemade Italian tiramisu. I’d had tiramisu before but nowhere near as good as this. While it might be a family recipe, I feel obliged to post the recipe here.
1/2 cup of sugar
250 grams (1/2 pound) mascarpone cheese
2 coffee servings
1 chocolate cube or 1 Tbsp chocolate powder
24 savoiardi (ladyfingers)
1 Tbsp Marsala wine (optional)
- In two bowls, separate the egg yolks from the egg whites.
- Whip the egg whites until the peaks are stiff.
- Add the sugar and mascarpone to the egg yolks and whip until the sugar is fully dissolved. I.e. until you can no longer “feel” the gritty sugar when you whip the bottom of the bowl.
- Begin brewing two servings of coffee.
- Mix the egg white and the egg yolks together and blend.
- Pour the coffee into a bowl and add marsala.
- Dip savoiardi into the coffee briefly (less than a second) and arrange them in a single layer in a rectangular, shallow food container, baking pan or similar dish. Ensure there are no gaps and use savoiardi pieces to fill gaps.
- Drizzle a thin layer of the egg mix over the savoiardi until all are covered.
- Repeat alternate layers of savoiardi and eggs until the dish is full and the ingredients are gone.
- Finely grate chocolate on top or sprinkle chocolate powder.
- Chill for at least 2 hours for best flavor.
Serve with your favorite Italian dish and enjoy.
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