Ingredients
- 500 g mascarpone
- 300 ml thickened or whipping cream
- 4 large eggs, separated
- 110 g caster sugar
- 1 1/2 teaspoons vanilla extract
- A pinch of salt
- 200 to 250 g savoiardi (ladyfinger biscuits)
- 350 to 400 ml strong brewed coffee or espresso, cooled
- If you want to add alcohol: 2 to 3 tablespoons Marsala, dark rum or coffee liqueur
- Unsweetened cocoa powder for dusting
Instructions
1. Start by whisking the egg yolks with 70 g of the sugar until pale, thick and creamy.
2. Add the mascarpone and vanilla and whisk gently until smooth.
3. In a separate bowl whip the cream to soft peaks.
4. In another clean bowl whisk the egg whites with the remaining 40 g sugar and the pinch of salt until soft peaks form.
5. Fold the whipped cream into the mascarpone mixture, then gently fold in the whipped egg whites until just combined and airy.
6. Mix the cooled coffee with the alcohol if using.
7. Spread about one third of the cream evenly over the base of a 28 x 40 cm tray.
8. Quickly dip each savoiardi into the coffee for about two seconds per side and arrange them in a single tight layer over the cream.
9. Spoon the remaining cream on top and smooth it into an even layer, keeping the total height close to 5 cm.
10. Cover and refrigerate for at least 6 hours, ideally overnight.
11. Just before serving dust generously with cocoa powder.
Notes
This recipe is designed to be low profile so it fits inside a drawer or shallow fridge space without touching the lid. The whipped cream makes the filling lighter and more spreadable while still keeping the classic tiramisu flavour. For best texture and flavour it should always be chilled overnight. The cocoa should be added only just before serving so it stays dry and velvety on top.
- Prep Time: 30
- Category: Dessert
- Method: No bake
- Cuisine: Italian
