Tiramisu
Silky mascarpone layers, coffee-soaked sponge, and a bitter cocoa finish.
Ingredients
- 2 pcs Eggs
- 60 g Caster Sugar
- 200 g Mascarpone
- 120 ml Espresso
- 8 pcs Savoiardi
- 2 tsp Cocoa Powder
- 10 g Dark Chocolate
Method
- Brew {espresso} and let it cool until just warm so the {savoiardi} soak evenly without collapsing too fast.
- Set a heatproof bowl over barely simmering water and whisk {eggs} with {caster_sugar} for a few minutes until thick, pale, and slightly warm for a stable, silky base.
- Remove the bowl from the heat and fold in {mascarpone} until smooth, thick, and fully combined without knocking out the air.
- Quickly dip {savoiardi} into {espresso}, arrange them in serving glasses, spread over the mascarpone mixture, and repeat in even layers for a neat finish.
- Cover and chill the tiramisu until the layers are set and the {savoiardi} have softened into a spoonable texture.
- Dust the top generously with {cocoa_powder}, then grate over {dark_chocolate} if using for a bittersweet finish just before serving.