This dessert is so easy to make. What I love most about this dessert, it has to be made the day before serving.
You need good Grade A quality eggs. Here you can’t skimp because there is no baking. I use Omega-3 eggs.
I also recommend the Mascarpone cheese from Polenghi. My sister-in-law, Mary A, tried different Mascarpone but agrees Polenghi is the one because of the texture and taste. She is the one who showed me how to make it. I just perfected it over the years! Lol!
For the Savoiardi cookies, check the expiry date. You want a fresh batch!
If you can use Dutch cocoa powder, it is worth every bite you take…
Last but not least, the Espresso coffee. This is a matter of taste of course. I drink Espresso everyday so I use my Espresso coffee for this recipe. I just make it a bit stronger because it will be smothered with cream!
1 bag Savoiardi cookies
500g Mascarpone cheese
6 eggs (room temperature)
6 tbsp sugar
1 pinch cream of tartar powder
2 tbsp cocoa powder
1 Fresh brewed pot of Espresso coffee
Make the Espresso coffee.
Take Mascarpone cheese out of refrigerator and set aside.
Separate egg whites from the egg yolks.
Beat egg whites with cream of tartar until peaks form. Place in a bowl and set aside.
Beat egg yolks with sugar until creamy. Add Mascarpone cheese, a tablespoon at a time, until well blended. Gently fold in egg whites. Place in refrigerator until needed.
Pour a small quantity of coffee in a shallow soup dish. You do not want to submerge the cookie! Replenish as needed.
Step 1: Dip both sides of the cookie in coffee and place flat in Pyrex pan. Repeat procedure until the bottom of the pan is covered with coffee-dipped cookies.
Step 2: Once the bottom layer is completed, add a 3/4″ layer of cream mixture. Place unused portion of cream mixture back in the refrigerator.
Step 3: Sift a thin layer of cocoa to cover the cream.
Repeat Steps 1 to 3.
Remember in which direction you placed the cookies because you’ll have to place them in the opposite direction now.
Keep refrigerated. Wait at least 15 minutes before covering or you will get condensation.
Covering your Tiramisù is tricky because the cream sticks to the cover. I found plastic covers that are 1/2″ high so it doesn’t stick.
If you need to see how it is made, let me know, I will show you!