Lighter than air & sinfully delicious, my recipe for the perfect Tiramisu came to me via the late Italian actor Carlo Pedersoli – AKA Bud Spencer, notorious for the Spaghetti Westerns of the 1960s & 1970’s. It was my husband’s lovely friend from university Diamanté – a woman as beautiful and charming as her name – who graciously shared her cherished family recipe. Through time and tradition, the recipe was passed down to my beloved mother-in-law. It eventually found its way into my hands, and to this day, ignites a spark of guilty pleasure every time I make it.

The ease of preparation and the sheer indulgence of this deliciously light and airy tiramisu makes it a favorite in my home.. I hope it becomes a the same in yours.

Tiramisu

Special equipment

– handheld or standing electric mixer

– 9 x 13 rectangular baking dish. Square or oval in similar dimensions will work as well. Feel free to use a ring mold lined with plastic wrap with a similar capacity. Place the mold directly on the dish you are serving the tiramisu on. You will need to carefully remove the mold and plastic prior to serving

-fine mesh strainer for dusting on the cocoa powder

Ingredients

– 5 egg yolks, at room temperature
– 7 egg whites, at room temperature
– 6 tablespoons caster sugar
– 500 grams mascarpone, softened at room temperature
– 2 cups espresso or strong black coffee, cooled
– 3-4 packs Savoiardi (ladyfinger biscuits) – approximately 1/4 cup of dark, unsweetened cocoa powder for dusting

Instructions:

1. Start by beating the egg yolks on medium speed of an electric mixer. Gradually add the sugar, doing this slowly to build volume. Mix on medium-high until ribbons form and the mixture is a light lemony color. This should take about five minutes.

2. Reduce the speed to low. Add the mascarpone in six additions. Scrape the bottom of the bowl, making sure the mascarpone is well incorporated.

3. In a separate bowl using clean beaters, whip the egg whites until soft peaks form.

4. With a wooden spoon or rubber spatula, carefully fold the beaten egg whites into the mascarpone mixture in three additions.

5. Dip a ladyfinger into the cooled coffee. Do this quickly on both sides. Be careful not to over-soak the biscuits. Place the biscuit, sugar side up, into your baking dish. Repeat the process until the bottom of the dish has been lined with the coffee-dipped biscuits. Do not leave any space in between.

6. Add half the mascarpone mixture and spread it evenly to cover the biscuits.

7. Repeat with the rest of the ladyfingers and cover the top with the remaining mascarpone mixture.

8. Smooth out the top. Using a fine mesh strainer, dust on the cocoa powder over the entire surface.

9. Refrigerate, uncovered, for at least four hours or overnight.

10. Remove the tiramisu from the refrigerator. If the cocoa powder has seeped into the top, you can dust on an additional light coat if you want to freshen it up a little. Cut and serve straight out of the baking dish. If you’re using a ring mold, carefully remove the mold and plastic wrap prior to serving.

Bon appétit!

*Leftovers can be kept covered in the refrigerator for up to 48 hours

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