Anna’s Tiramisù

Tiramisù is one of the most well-known and widely enjoyed recipes in Italian cuisine, so much so that it has become a dessert famous all over the world. The freshness of the ingredients is essential. Anna always chooses the highest-quality ingredients to achieve the best possible result for this classic spoon dessert.

Serves 8:

• 800 g (28 oz) fresh mascarpone cheese,
• 2 eggs,
• 3 tbsp (2.65 oz) white granulated sugar,
• 40 italian original Savoiardi biscuits (Ladyfingers),
• a cup (tea cup) of coffee espresso (unsweetened) OR a cup of semi-strong coffee prepared with powder coffee (like Nescafé),
• unsweetened cocoa
• a pinch of salt

To prepare:
Start preparing approximately one teacup of espresso coffee.
Alternatively, you can use instant coffee: bring about 300 ml of water to the boil, add about 10 g (0.35 oz) of powder coffee (Nescafé). If it is too bitter to your taste, add no more than half a teaspoon of sugar.
Then leave the coffee to cool.
Separate the egg yolks from the egg whites and place them in two separate medium size bowls.
Whisk the two egg yolks with the three tablespoons of sugar using an electric hand mixer until the mixture is smooth and creamy.

**[ It would be preferable to pasteurize the egg yolks, as explained as follow: Place the sugar in a non-stick saucepan and, while still cold, add an amount of water equal to half the weight of the three tablespoons of sugar. Stir and bring to a boil until the syrup reaches a temperature of 121°C (250°F) (you will need a food thermometer for this step).
Gradually pour the syrup over the egg yolks in stages, continuing to whisk constantly until the mixture has cooled down.]

Then add the mascarpone and mix gently, by spoon, until a smooth cream is obtained.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Fold them into the mascarpone cream gently with a spoon, using upward motions from the bottom to the top to preserve their light and airy texture.
Now start the composition of the cake: quickly immerse the savoiardi biscuits in the coffee preparation on both sides. Place them side by side until the bottom of a rectangular casserole dish [approximately 20 cm × 30 cm (8 × 12 inches) with a depth of about 7 cm (2¾ inches)] is covered. Cover the biscuits with a generous layer of mascarpone cream. Then proceed with another layer of soaked biscuits and cover again with the cream. Put the cake in the fridge for at least 2 hours before serving. Just before serving, generously dust the entire surface of the Tiramisù with unsweetened cocoa powder.

Recommended wine:
Moletto® PROSECCO Doc Treviso EXTRA DRY