Classic coffee tiramisù
Treviso’s dessert as it is made at home: biscuits dipped in coffee, mascarpone cream and unsweetened cocoa, chilled overnight.
A recipe from the ITALAZA kitchen
Preparation 510 min · Cooking 10 min (not counting bringing the water to the boil)
A little longer than planned: 520 min.
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In the kitchen 8 steps
- Brew a strong coffee with the ground coffee (30 g) and water (240 ml), pour it into a shallow dish and leave to cool completely.
- Set a mixing bowl over a pan of simmering water and whisk the egg yolks (4 pieces) with the sugar (100 g) and marsala (40 ml).
- Cook this way, whisking constantly, for 5 to 6 minutes, until the mixture is pale, thick and falls in ribbons, then leave to cool, whisking from time to time.
- Beat the mascarpone (400 g) with a spatula, then gradually fold it into the cooled mixture until you have a thick, glossy cream.
- Quickly dip the biscuits (200 g) in the coffee, one at a time, and use them to line the bottom of a rectangular dish.
- Spread over half the cream, then add a second layer of dipped biscuits.
- Cover with the remaining cream, smooth the surface, then cover the dish and leave to chill overnight.
- Just before serving, generously dust with unsweetened cocoa (20 g) through a small sieve.
Tip: The coffee must be completely cold: if it is warm, it will soften the biscuits in an instant and the cream will lose its shape.
Probably contains: gluten, eggs, milk, sulphites · check the labels
Product labels: Lavazza Il Mattino Ground Coffee – Strong & Aromatic, Perlino Marsala Wine – Fine D.O.C., Vicenzovo Ladyfinger Biscuits Matilde Vicenzi, Cacao Amaro Perugina – Bitter Cocoa Powder