I usually say New York cheesecake is my favourite dessert but as soon as I am finishing the sentence, I realise I am not being fair with my beloved tiramisu. Being married to an Italian is not strange at all that I am big fan of Italian food or that we usually prepare dishes from Thomas’ country at home. But the tiramisu and this recipe in particular entered in my life before I met Thomas.
It was during 2004 when I returned to La Coruña after living in Madrid for four years. That winter I met two dear Italian friends: Matteo and Ireneo. They were spending a university year in my town with an Erasmus grant. One day they organised a dinner at their apartment and they prepared this wonderful tiramisu. Since then, I have tried other tiramisus but to me this is a five star recipe and therefore my favourite one.
INGREDIENTS (for a 21 x 26cm or 9 x 10 inches dish)
5 medium eggs
4 tbsp granulated white sugar
500 gr mascarpone cheese (2 cups)
300 ml espresso coffee (1 cup and ¼)
Chocolate to grate
A pinch of salt
Start preparing the espresso coffee as you will need to wet the savoiardi into it later. Let it cool. Then, break the eggs placing the yolks in a large bowl and the albumens in another. In the first bowl, whisk well the yolks, the mascarpone and the sugar. Set aside.
Now, beat the egg whites into a firm peak with the pinch of salt and add to the prepared mixture until creamy. Stir well. Then, pour espresso into a shallow dish and dip each savoiardi in the espresso mixture, working one at a time. Once the bottom of the tray is covered in a layer of espresso-soaked savoiardi, top with 1/3 of the mascarpone mixture. Repeat with another layer.
Then add the remaining mascarpone and a final dusting of grated chocolate. I definitely like much more with chocolate than with cocoa powder.
Widespread wet savoiardi not only with espresso but amaretto as well. I am not a big fan of this Italian liquor but if you want to add this touch, then pour 50 ml to the espresso once in the dish.
Photography & Styling: Carlota Fariña