Tiramisu

• ladyfingerssavoiardi24 piece
• mascarponeroom temperature500g
• egg, separated4 piece
• sugar100g
• espressocooled300ml
• marsala wine (optional)or dark rum2 tbsp
• cocoa powderunsweetened, for dusting2 tbsp

Method

1. 1

   Brew strong espresso, stir in marsala wine, and let cool.

2. 2

   Whisk egg yolks with sugar over a bain-marie until pale and thick.

   Heat gently — you're aiming for sabayon, not scrambled.

3. 3

   Off the heat, fold in mascarpone until smooth.

4. 4

   Whip egg whites to soft peaks and fold gently into the mascarpone mixture.

   Folding (not stirring) keeps it airy.

5. 5

   Quickly dip ladyfingers into espresso and layer in a dish; spread half the cream over.

   Dip fast — 1 second per side. Sogginess is the enemy.

6. 6

   Repeat layers, finish with cream, dust with cocoa, and chill at least 4 hours before serving.

   Overnight is even better.

Per serving

385

kcal

9g

protein

35g

carbs

22g

fat