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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar, divided
- 16 oz (450 g) mascarpone cheese
- 1 1/2 cups (360 ml) strong espresso, cooled
- 3 tbsp (45 ml) Marsala wine or coffee liqueur (optional)
- 24–30 ladyfingers (savoiardi)
- 2 tbsp (10 g) unsweetened cocoa powder, for dusting
- Pinch of salt
- 1 tsp (5 ml) vanilla extract (optional)

Instructions

1. Brew the espresso and let it cool to room temperature; stir in the Marsala or coffee liqueur if using and pour into a shallow dish.
2. Separate the eggs. In a heatproof bowl set over (not touching) simmering water, whisk the egg yolks with 1/2 cup (100 g) of the sugar until pale, thick, and ribbon‑coating, about 5–7 minutes. Remove from heat and let cool slightly, then whisk in the mascarpone and vanilla until smooth and lump‑free.
3. In a clean bowl, beat the egg whites with a pinch of salt to soft peaks. Gradually add the remaining 1/4 cup (50 g) sugar and continue beating to stiff, glossy peaks.
4. Fold one third of the beaten egg whites into the mascarpone mixture to loosen it, then gently fold in the remaining whites until homogeneous, taking care not to deflate the mixture.
5. Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds (do not soak) and arrange a single layer in an 8x8‑inch (20x20 cm) dish or similarly sized serving dish.
6. Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top with a spatula.
7. Cover and refrigerate at least 4 hours, preferably overnight. Just before serving, dust the top generously with unsweetened cocoa powder.