Dolci · Media
House Tiramisù
Tiramisù della Casa
- Preparation
- 30 min, plus 6 h to set
- Cooking
- 0 min
- Serves
- 8
- Difficulty
- Media
Born in the Veneto and perfected in a thousand family kitchens since, tiramisù is less a recipe than an inheritance. Ours follows the classical line: savoiardi baptised in strong espresso, a mascarpone cream lightened to the edge of collapse, and cocoa laid on like dusk. The secret ingredient is the overnight rest.
- 01
Make the mascarpone cream
Whisk the egg yolks with the sugar until pale, thick, and ribboning — a full four minutes by hand. Fold in the mascarpone until just smooth; overworking will loosen it. Stir the Marsala into the cooled espresso in a shallow dish.
- 02
Lighten with the whites
Whip the egg whites with the pinch of salt to firm, glossy peaks. Fold them into the mascarpone base in three additions, turning the bowl and cutting through the centre. The finished cream should hold its shape yet fall softly from the spoon.
- 03
Dip the savoiardi briefly
Bathe each biscuit in the espresso for no more than two seconds per side — in and out, like crossing a threshold. They should be stained through but still structural. Lay them side by side in a 20 by 30 cm dish.
- 04
Build the layers
Spread half the cream over the first layer of biscuits, then repeat with a second layer of dipped savoiardi and the remaining cream. Smooth the top with an offset spatula. Two tall layers are the classical proportion.
- 05
Rest, then finish
Cover and refrigerate for at least six hours, ideally overnight, so the biscuits and cream settle into one another. Only just before serving, dust generously with cocoa through a fine sieve and scatter over the chocolate shavings.
To Serve
Cut into generous squares and serve cool, each portion alongside a short, hot espresso — the same coffee that runs through the dessert, closing the circle.
Per serving
- Energy
- 430 kcal
- Protein
- 9 g
- Carbohydrate
- 38 g
- Fat
- 27 g
