Classic Tiramisu with Espresso and Mascarpone

Ingredients

• 500 g mascarpone cheese
• 4 unit large eggs, separated
• 0,75 cup granulated sugar
• 1,5 cup strong brewed espresso, cooled
• 2 tbsp dark rum
• 24 unit ladyfinger biscuits (savoiardi)
• 3 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions

1. 1

   Brew 1.5 cups (360 ml) of strong espresso and let it cool to room temperature, then stir in the dark rum and set aside in a shallow dish.

2. 2

   Separate the eggs carefully, placing yolks in a heatproof bowl and whites in a spotlessly clean bowl for whipping later.

3. 3

   Whisk the yolks with half the sugar over a pot of barely simmering water until pale, thick and ribbony, about 4-5 minutes : the mixture should reach 160°F (71°C) for food safety.

4. 4

   Remove from the heat and whisk in the mascarpone one spoonful at a time until perfectly smooth and glossy, with no lumps remaining.

5. 5

   In a separate bowl, whip the egg whites with the remaining sugar to stiff, shiny peaks that hold their shape when the whisk is lifted.

6. 6

   Fold the whites into the mascarpone mixture in three additions, using a gentle bottom-up motion to preserve the airy texture.

7. 7

   Quickly dip each ladyfinger into the espresso for just 1 second per side : they should be moist but not soggy : and arrange in a single layer in a 9x9 inch (23x23 cm) dish.

8. 8

   Spread half the mascarpone cream over the ladyfingers, then repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.

9. 9

   Cover and refrigerate for at least 6 hours, ideally overnight, to allow the flavours to meld and the texture to set.

10. 10

    Just before serving, dust generously with unsweetened cocoa powder through a fine sieve for a velvety finish.