Tiramisù
30 min493 kcal each
The classic from the Veneto: coffee-soaked savoiardi layered with mascarpone cream and dusted with cocoa. Made the day before.
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Plan this recipeIngredients
for 8 servings- Mascarpone500 g
- Eggs, very fresh, separated4 piece
- Sugar100 g
- Savoiardi (ladyfingers)300 g
- Strong brewed coffee300 ml
- Unsweetened cocoa powder15 g
Method
Prep 30 min · cook 0 min- Make the coffee and let it cool.
- Whisk the yolks with the sugar for 5 minutes, until pale, then beat in the mascarpone until smooth.
- Whisk the whites to stiff peaks and fold them in gently.
- Dip the savoiardi in the coffee for 1–2 seconds each and lay them in a dish. Cover with half the cream, then repeat.
- Chill for at least 6 hours, ideally overnight. Dust with cocoa before serving. Keeps 2 days.
- The eggs are raw: use pasteurised eggs for anyone pregnant, very young, elderly or unwell.
Nutrition
per servingCal
493
Protein
12g
Carbs
36g
Fat
37g
Of 22g of sugar per serving, 22g is added sugar.
Of 37g of fat per serving, 24g is saturated.
