This is a very easy recipe and it is one of my favorite cakes. It is a pride of many Italians eating abroad. The quantities below are modified from the original recipe since delivered the best results of the custard consistency.
Prepared and photographed by: Claudia Davis
Recipe Source: Adapted from the original recipe
- 15 oz pack of lady fingers
- 6 eggs
- 12 tbsp of sugar
- 2 cups of coffee sweetened to your tasting
- 3 cups of Mascarpone cheese
- unsweetened cocoa powder
- Separate the egg yolks and put them in a bowl.
- Add half of the sugar ( 6 tbsp) and bit it all together well until the sugar is completely dissolved.
- Add the Mascarpone cheese and mix it well.
- Separately, using a mixer vigorously beat up the six egg whites until stiff. Add the rest of the sugar, one tablespoon at the time, keep beating after each addition. This is very important in order to keep the egg white mixture stiff. The egg white mixture should be stiff and forming peaks.
- Slowly mix the egg whites in the Mascarpone mixture, delicately and only in small quantities until all the whites are incorporated. Keep the mixture fluffy. Since I do not like raw egg yolks, I did not use them. The original Tiramisu recipe calls for their use.
- Take a deep casserole dish where will put together our Tiramisu.
- Begin by soaking the lady fingers in the espresso and lined them up to form a layer in the dish. You can soak them more or less depending upon your likes.
- When the first layer of lady fingers is finished, cover it generously with custard. Sprinkle with cocoa powder.
- Start the next layer of lady fingers. If you layered the first layer horizontally, make sure to go vertically on the next.
- Finish preparing the Tiramisu with a layer of lady fingers and a good sprinkle of cocoa powder.
- Let it rest in the refrigerator for 2 to 3 hours. Enjoy!