For a recipe that is so globally known to be an Italian staple dish, Tiramisu is actually a relatively new creation. It has been invented in the 1960’s, although there is still debate on the location and the creator. Nevertheless, it has quickly become a classic dessert in Italy.
Originally, Tiramisu did not include Marsala or egg whites. But as it so happens with recipes, people tweak it to their own preferences which leads to many variations. For example, you could replace the Marsala with rum or Port, or just leave it out completely.
Anyways, I have always dearly loved the classic recipe, as I find it to be completely in balance. The creaminess of the mascarpone, the bitterness of the coffee, and the sweetness of the Marsala all come together as one. Although it looks absolutely stunning, it is actually so easy to make. You could even make it in the morning, so all the flavours will be even more intense.
Just keep in mind that the recipe does include raw eggs, so I would not keep it longer than 24 hours.
Let me know what you think:)
Enjoy your Sunday!
- 3 eggs
- 3 tbsp of white caster sugar
- 3 tbsp of Marsala
- 250 grams (1 cup) of mascarpone
- 120 ml (1/2 cup) espresso
- 30 ladyfingers
- 1 tbsp of cocoa powder
Used kitchen appliances
- 2 mixing bowls
- (Electric) whisk
- Seperate the egg yolks from the whites. Add the sugar to the yolks, and whisk until combined. Pour in the Marsala, gradually add the mascarpone. Keep whisking until the mixture is formed into a smooth paste.
- Whisk the egg whites until they are stiff.
- Gently add the whites to the mascarpone mixture. Stir with a whisk until combined.
- Soak the ladyfingers in the espresso, and place one layer of the cookies on the bottom of the dish. Add a layer of the mascarpone mixture. Repeat this once. End with the mascarpone.
- Place in the refrigerator for at least 2 hours to set.
- To serve, sieve the cocoa powder over the tiramisu.