📝 About This Recipe
Transport yourself to the cobblestone streets of Treviso with this authentic, cloud-like Tiramisu. This 'pick-me-up' dessert balances the bold intensity of espresso and dark rum with the velvety richness of Italian Mascarpone and delicate Savoiardi biscuits. It is an elegant, no-bake masterpiece that relies on the perfect aeration of eggs to achieve its legendary silky texture.
🥗 Ingredients
The Cream Filling
- 500 grams Mascarpone Cheese (full fat, slightly softened at room temperature)
- 6 pieces Large Eggs (freshest possible, separated into yolks and whites)
- 3/4 cup Granulated Sugar (divided into two equal portions)
- 1 teaspoon Vanilla Bean Paste (or high-quality vanilla extract)
- 1 pinch Salt (for the egg whites)
The Soaking Liquid
- 1.5 cups Strong Espresso (freshly brewed and cooled to room temperature)
- 3 tablespoons Dark Rum or Amaretto (optional, for depth of flavor)
- 1 tablespoon Granulated Sugar (to sweeten the coffee slightly)
Assembly and Garnish
- 40-45 pieces Savoiardi Ladyfingers (crisp Italian variety, not the soft sponge type)
- 3 tablespoons Unsweetened Cocoa Powder (high-quality Dutch-processed for dusting)
- 1 ounce Dark Chocolate (for shaving over the top)
👨🍳 Instructions
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1
Prepare the soaking liquid by mixing the cooled espresso, rum (or Amaretto), and 1 tablespoon of sugar in a shallow bowl. Set aside.
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2
In a large clean bowl, beat the 6 egg yolks with half of the sugar (approx. 6 tablespoons) using an electric mixer until the mixture is pale yellow and thick, about 5 minutes.
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3
Add the softened mascarpone and vanilla bean paste to the yolk mixture. Beat on low speed just until combined and smooth. Do not overmix or the mascarpone may curdle.
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4
In a separate, perfectly clean glass or metal bowl, beat the egg whites with a pinch of salt until soft peaks form.
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5
Slowly add the remaining sugar to the egg whites while continuing to beat until you achieve stiff, glossy peaks.
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6
Gently fold one-third of the egg whites into the mascarpone cream to lighten it. Use a rubber spatula and a slow 'over and under' motion.
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7
Carefully fold in the remaining egg whites until no white streaks remain, being careful not to deflate the air you've worked in.
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8
Quickly dip each ladyfinger into the coffee mixture. It should be a 'one-two' count—submerge and remove immediately so they don't become soggy.
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9
Arrange the dipped ladyfingers in a single layer in the bottom of a 9x13 inch glass baking dish or ceramic pan.
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10
Spread half of the mascarpone cream over the layer of ladyfingers, smoothing it out to the edges with an offset spatula.
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11
Repeat with a second layer of coffee-dipped ladyfingers, placing them in the same direction as the first layer.
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12
Top with the remaining mascarpone cream. Smooth the top or use a piping bag to create decorative dollops for a professional look.
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13
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though 24 hours is ideal for the flavors to meld and the structure to set.
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14
Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve and finish with a few shavings of dark chocolate.
💡 Chef's Tips
Always use room temperature mascarpone to avoid lumps in your cream. Never soak the ladyfingers; a quick 1-second dip per side ensures they keep their structure. If you are concerned about raw eggs, use a double boiler to whisk the yolks and sugar until they reach 160°F (70°C) before adding mascarpone. For the cleanest slices, wipe your knife with a warm, damp cloth between every single cut. Use Dutch-processed cocoa powder for a less bitter, more chocolatey finish on top.
🍽️ Serving Suggestions
Serve with a small glass of Vin Santo or chilled Espresso Martini for a decadent pairing. A side of fresh raspberries or tart cherries cuts through the richness of the mascarpone perfectly. Pairs beautifully with a crisp almond biscotti on the side for added texture. Serve in individual glass coupes for an elegant dinner party presentation.