Tiramisù - Authentic Venetian recipe
The real deal: authentic recipe from Venice for Tiramisù
Yield
12 servingsPrep
30 minCook
0 minReady
4 hrsIngredients
500 gr. Savoiardi (Italian sponge/lady fingers)
5 eggs, separated
6 spoons of caster sugar
1 big pot of strong coffee, preferably espresso
500 gr. Mascarpone cheese
pinch of salt
cocoa powder
Ingredients
500 gr. Savoiardi (Italian sponge/lady fingers)
5 eggs, separated
6 spoons of caster sugar
1 big pot of strong coffee, preferably espresso
500 gr. Mascarpone cheese
pinch of salt
cocoa powder
Directions
Prepare the coffee pot, mix the coffe with a spoon of sugar and let the coffee cool down.
Separate the yolks from the whites. In bowl whisk the yolks with the sugar until pale and light. Add the mascarpone cheese and blend well. In another bowl whisk the whites until stiff. Gently add the whites to the mixture of Mascarpone using a metal spoon. Now start to assemble the dessert. Dip each biscuit in the coffee, but not too long. Place the biscuits next to each other, well packed and cover all the base of the dessert dish. Now place half of the mixture on top. Cover with another layer. Place in the refrigerator for at least 4 hours. Just before serving sprinkle with cocoa powder.
