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Cook time
30 minutes
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Serves
4 to 6
Author Notes
The quality of your coffee/espresso matters a lot for this recipe. I don’t have a Moka pot, which would be ideal, so instead I use my french press. I freshly ground coffee beans and brew using a ratio of 22 g coffee: 170 g water (in total this ends up being 88 g coffee: 680 g water). You can always brew more if you run out when dipping! - Maddy DeVita
—Food52
Test Kitchen Notes
As seen on the second episode of Erika Learns —The Editors
Watch This Recipe
Maddy DeVita's Tiramisu
Ingredients
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400 grams
lady fingers (I like Matilde Vicenzi Vicenzovo brand)
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4
eggs, yolks and whites separated
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100 grams
sugar
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500 grams
mascarpone (I like nonno nanni brand)
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3 to 4 cups
espresso or strong coffee, cooled
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cocoa powder
Directions
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Using a whisk or a hand mixer, whip the egg yolks and sugar together until fluffy and the mixture turns pale yellow in color(3-5 mins). Mix the mascarpone to soften slightly and then add to the egg yolk/ sugar mixture, whipping together until fully combined.
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Next, whip the egg whites until light and fluffy (3-5 mins), then gently fold whites into the cream mixture using a spatula. Make sure not to over-mix (which would result in a deflated cream).
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Dust your serving dish with cocoa powder until evenly coated. Dip each lady finger into your coffee/espresso twice quickly (you do not want to soak them in the coffee) and then place in your prepared dish. Repeat until your first layer of lady fingers is assembled.
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Spread half the cream evenly over the lady fingers. Repeat the process for the top layer. Dust with more cocoa powder then chill in the fridge until ready to serve. Keeps in the fridge for 4-5 days and (I find) gets better with each passing day!
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