This quick and easy Northern Italian dessert is made with a creamy mascarpone filling, coffee-dunked ladyfingers and finished with a dusting of cocoa.
This recipe comes from Tring’s Nonna’s Pantry, where you can find authentic ingredients so you can create your own delicious tiramisu at home. They say: ‘A traditional recipe involves no alcohol, however it’s a modern addition that we love. You can use our Amaretto or Vin Santo del Chianti dessert wine to give your tiramisu a richer flavour.
- 500g mascarpone*
- 24 ladyfinger biscuits (one packet)*
- 230ml strong-brewed coffee*
- 3 tbsp grated dark chocolate
- 4 egg yolks
- 3 egg whites
- 6 tbsp sugar
- 4 tbsp Amaretto or Vin Santo dessert wine (optional)
- 1tbsp cocoa powder
* ingredients that can be found in Nonna’s Pantry
You will also need a dish that is roughly 8 x10 inches to make this, but you can use more or less ladyfingers to accommodate the size of the dish.
- To begin, divide the egg whites and yolk into two separate bowls, and add 3 tbsp sugar to each (we’d recommend using soft light brown sugar for a caramel flavour if you are not using alcohol in your recipe; but any sugar works regardless). Whisk the egg whites until they are stiff and glossy.
- Moving on to the egg yolks, whisk those until pale and thick.
- Next add the mascarpone to the yolks and mix to make a smooth cream.
- One third at a time, gently fold the egg whites into the mascarpone mixture.
- In a shallow bowl, dip the ladyfingers into the coffee for about 2-3 seconds, making sure to soak both sides. If you’re adding alcohol, mix with the coffee before dunking the ladyfingers.
- Lay half of the ladyfingers in your dish to make an even layer.
- Now add half of the mascarpone mixture over the biscuits, making an even layer, and top with the grated dark chocolate.
- Continue with another layer of ladyfingers, and top again with the mascarpone, as you have previously done.
- Dust with cocoa powder to finish, and leave to rest in the fridge for roughly 6-8 hours before serving.