Italiaans
Classic Tiramisu
Ristorante Il Veliero
Ingrediënten
8 p
- 500 g mascarpone, room temperature
- 5 large eggs, separated
- 120 g caster sugar
- 300 ml strong espresso, cooled
- 50 ml Marsala wine or dark rum
- 250 g savoiardi (ladyfingers)
- Unsweetened cocoa powder, for dusting
Bereiding
- Whisk egg yolks and sugar in a bowl over a bain-marie until pale and at ribbon stage, about 5 minutes. Remove; cool slightly.
- Beat mascarpone until smooth; fold into egg yolk mixture.
- Whip egg whites to firm peaks. Gently fold into mascarpone mixture in three additions.
- Mix cooled espresso with Marsala. Quickly dip each ladyfinger (1-2 seconds per side) into espresso - do not over-soak.
- Arrange a layer of ladyfingers in a 20×30 cm dish. Spread half the mascarpone cream on top.
- Repeat with a second layer of ladyfingers and remaining cream. Cover; refrigerate at least 4 hours.
- Before serving, dust generously with cocoa powder through a fine sieve.