Layers of coffee-soaked ladyfinger biscuits with silky mascarpone cream and a dusting of cocoa — a beloved no-bake Italian dessert.

المقادير

250g ladyfinger biscuits (savoiardi)

500g fresh mascarpone cheese

4 eggs, separated

1/2 cup sugar

1.5 cups brewed espresso coffee, cooled

2 tbsp unsweetened cocoa powder, for dusting

2 tbsp coffee liqueur or rum (optional)

A pinch of salt

خطوات التحضير

Whisk the egg yolks with half the sugar until pale and thick, then gently fold in the mascarpone until you get a smooth, uniform cream.

In a separate bowl, whisk the egg whites with a pinch of salt until foamy, then gradually add the remaining sugar and continue whisking until stiff, glossy peaks form.

Gently fold the whipped egg whites into the mascarpone mixture using a large spoon, folding from the bottom up so the mixture keeps its airiness.

Mix the cooled espresso with the coffee liqueur if using, in a shallow dish.

Quickly dip each ladyfinger (just 1-2 seconds) into the coffee, and arrange them in a single layer at the bottom of the serving dish.

Spread half the mascarpone cream over the biscuit layer, then repeat with another layer of dipped biscuits, and finish with the remaining cream.

Cover and refrigerate for at least 4 hours (overnight is best), then dust generously with cocoa powder just before serving.

نصيحة

Don't dip the biscuits too long in the coffee, as they absorb liquid quickly and can become overly soggy, causing the dessert to fall apart. Use fresh, high-quality eggs since traditional tiramisu contains raw egg; if you're concerned, pasteurized eggs can be used instead.

Tiramisu is one of the world's most beloved Italian desserts, its name literally meaning "pick me up" or "cheer me up," a nod to the energy boost from its coffee. The dessert is believed to have originated in the Veneto region of northern Italy in the 1960s.

Tiramisu is built from alternating layers of ladyfinger biscuits quickly dipped in espresso coffee, and a rich cream made from Italian mascarpone cheese blended with eggs and sugar, with each layer finished with a generous dusting of bitter cocoa powder.

What sets this dessert apart is that it requires no baking at all, but it does need at least four hours of chilling time in the refrigerator (overnight is best) so the layers set and the flavors meld perfectly.