Tiramisù

Ingredients

• 500 gmascarpone
• 150 ggranulated sugar
• 4egg yolks
• 300 mlstrong espresso — cooled
• 200 gsavoiardi ladyfingers
• 3 tbspunsweetened cocoa powder
• 2 tbspMarsala wine

Method

1. In a large mixing bowl, combine 500 g of mascarpone, 4 egg yolks, and 150 g of granulated sugar. Use a hand mixer or a whisk to beat the mixture vigorously until it becomes thick and smooth, forming soft peaks. This indicates that the sugar has fully dissolved and the mixture is well aerated, which is crucial for a light and creamy texture.
2. Prepare 300 ml of strong espresso and allow it to cool completely. Once cooled, add 2 tbsp of Marsala wine to the espresso and stir gently. This mixture should have a robust coffee aroma with a hint of sweetness from the wine, which will infuse the ladyfingers with flavor.
3. Pour the cooled espresso mixture into a shallow dish. Quickly dip each of the 200 g savoiardi ladyfingers into the espresso, ensuring they are soaked but not overly saturated, which could cause them to fall apart. The ladyfingers should be moist on the outside but still firm enough to hold their shape.
4. In a serving dish, begin layering by arranging a layer of soaked ladyfingers at the bottom. Spread a generous layer of the mascarpone cream over the ladyfingers, smoothing it out with a spatula to ensure even coverage. Repeat this process, alternating layers of soaked ladyfingers and mascarpone cream, until the dish is full, ending with a layer of cream on top.
5. Using a fine-mesh sieve, dust the top layer of mascarpone cream generously with 3 tbsp of unsweetened cocoa powder. This will add a rich chocolate flavor and a beautiful finish to the dessert.
6. Cover the dish with plastic wrap and refrigerate for several hours, ideally overnight. The tiramisù is ready when it is firm to the touch and slices cleanly, indicating that the flavors have melded and the layers have set properly. Serve cold to maintain the bright coffee flavor and the integrity of the layers.