🛒 Ingredients
- 500g mascarpone
- 4 egg yolks
- 4 egg whites
- 100g sugar
- 200g ladyfingers
- 300ml cold espresso
- 5 tbsp amaretto (optional)
- Cocoa powder
👨🍳 Step-by-step instructions
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Separate the egg yolks from the whites. Beat the yolks with the sugar until pale and creamy.
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Add the mascarpone to the yolks and mix gently until fully incorporated.
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Whip the egg whites with a pinch of salt until stiff peaks form.
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Fold the whipped whites into the mascarpone mixture with gentle, sweeping motions.
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Prepare strong espresso and let it cool. Stir in the amaretto or rum, if using.
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Briefly dip the ladyfingers into the coffee (do not soak them) and arrange them in the bottom of a dish.
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Cover with half of the mascarpone cream. Repeat the layers of ladyfingers and cream.
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Refrigerate for at least 4 hours (preferably overnight). Dust with bitter cocoa powder before serving.
💡 Chef's tip
Mascarpone at room temperature incorporates into the yolks much more smoothly without lumps. The coffee must be completely cold before dipping the biscuits—with hot coffee they dissolve instead of soaking.
📝 Our take
Authentic tiramisù does not contain whipped cream. The original Venetian recipe uses only mascarpone, egg yolks, and whisked egg whites—that's the airy yet dense texture that makes it unmistakable. The coffee must be strong espresso, almost bitter, and Amaretto or Marsala are optional but elevate the dessert enormously. Use savoiardi biscuits, not sponge cake.
🍷 Wine & food pairing
A Venetian Recioto di Soave or a Sicilian Passito di Pantelleria. Also Amaretto Disaronno neat as a digestif while eating.
Suggested wine: Recioto di Soave
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