Dessert: Italy – Veneto – Tiramisù (Pick-me-up)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 0 min

Additional 4 hrs

Total 4 hrs 25 min

Ingredients

- 4 large eggs, approx. 200 g total, separated (4 yolks and 4 whites)
- 3/4 cup (150 g) granulated sugar, divided
- 16 oz (454 g) mascarpone cheese, at room temperature
- 1 1/2 cups (360 ml) strong espresso or very strong coffee, cooled
- 3 tbsp (45 ml) Marsala wine or coffee liqueur (optional)
- 24 ladyfingers (savoiardi), approx. 7 oz (200 g) total
- 2 tbsp (10 g) unsweetened cocoa powder, for dusting
- 1 tsp (5 ml) vanilla extract (optional)
- Pinch of fine salt
- 2 tbsp (30 ml) dark chocolate shavings (optional, for garnish)

Instructions

1. Prepare espresso or very strong coffee, let cool to room temperature, then stir in Marsala or liqueur if using; pour into a shallow dish wide enough for dipping ladyfingers.
2. Separate eggs while cold for easier separation; bring yolks to room temperature. (If concerned about raw eggs, use pasteurized eggs.)
3. In a mixing bowl, whisk the egg yolks with 1/2 cup (100 g) of the sugar until thick, pale, and ribbony, about 3–5 minutes by electric mixer; alternatively, whisk over a bain-marie until the mixture is warm and thick, then remove and continue beating until cool.
4. Add the mascarpone and vanilla extract (if using) to the yolk mixture and fold gently until smooth and lump-free; keep chilled briefly if it becomes too soft.
5. In a clean bowl, add a pinch of salt to the egg whites and beat to soft peaks. Gradually add the remaining 1/4 cup (50 g) sugar and continue beating to stiff, glossy peaks.
6. Fold one-third of the whipped egg whites into the mascarpone mixture to loosen it, then gently fold in the remaining whites until just combined, keeping the mixture light and airy.
7. Quickly dip each ladyfinger into the cooled espresso mixture for 1–2 seconds (do not soak; they should be moistened but not collapsing). Arrange a single layer of soaked ladyfingers, rim-to-rim, in an 8x8-inch (20x20 cm) or similarly sized shallow dish.
8. Spread half of the mascarpone mixture evenly over the first ladyfinger layer. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture, smoothing the top with a spatula.
9. Sift unsweetened cocoa powder evenly over the top and cover loosely with plastic wrap. Refrigerate at least 4 hours, preferably overnight, to allow flavors and texture to set.
10. Just before serving, dust with a little more cocoa and sprinkle dark chocolate shavings if desired. Cut into portions and serve chilled.