Tiramisù (Italian for “pick me up”) is likely the most well-known and well-loved of Italian desserts. When made with the traditional espresso, chocolate and alcohol (usually rum or brandy), the dessert can indeed be a strong pick-me-up.
There are many variations of the recipe but the basic idea is the same: sponge cake is soaked in coffee and alcohol and then layered with cream, usually mascarpone and cream, and then finally decorated with chocolate.
Six whole eggs, separated into yolks and whites
300g Savoiardi (also known as lady fingers)
3/4 l of espresso coffee
50g liqueur to taste
In a large bowl, beat the egg yolks and sugar until they are creamy and frothy. Add the mascarpone. Whisk the egg whites until they are frothy and fold them into the mascarpone mixture. Mix well.
In another bowl, mix the lightly sweetened coffee and liqueur. In a small baking dish, spread a layer of cream. On top of this layer, form a layer of Savoiardi dipped in the coffee mixture (they only need to be dipped for about two seconds).
Add another layer of cream, another layer of Savoiardi, and finish it off with a layer of cream. Refrigerate for at least two hours. Before serving, sprinkle the tiramisù with cocoa powder.