Tiramisu
Our signature dessert in a glass jar: silken mascarpone cream over espresso-dipped savoiardi. A soft promise, spoonful by spoonful.
- ladyfingers300 g
- eggs4
- mascarpone500 g
- caster sugar100 g
- strong espresso, cooled3 dl
- marsala4 tbsp
- cocoato garnish
- 1
Separate the eggs. Whisk the yolks with the sugar until pale and fluffy.
- 2
Fold the mascarpone into the yolks until smooth. Whip the whites to stiff peaks and fold in gently.
- 3
Combine the espresso and marsala. Dip the savoiardi briefly: moist, not soggy.
- 4
Layer savoiardi and cream in glass jars. Finish with a layer of cream.
- 5
Chill at least 3 hours. Dust with cocoa just before serving.
Contains: gluten, egg, milk, sulphites
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
Tip: chill overnight for the best texture. Use room-temperature eggs for the airiest cream.
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