Italy sure knows how to do desserts! This deliciously silky and sweet tiramisu is an amazing dish to whip up for guests or special events. It’s super light and fluffy and won’t leave you feeling full as the dish has only half a cup of sugar in the entire recipe – which is nothing compared to some other sickly-sweet dessert treats.
This is definitely a traditional Italian recipe with no cream used but rather just mascarpone cheese which gives it a much thicker and richer consistency. There’s nothing like mixing a bit of coffee and liqueur after dinner and you can even try topping it with some berries or a scoop of plain ice cream to give it even more flavour!
- 3 eggs, yolks and whites separated
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 250g mascarpone
- 1 1/4 cups hot espresso coffee
- 2 tbsp of Frangelico
- 200g lady fingers, savoiardi biscuits
- Cocoa, for dusting
- Add yolks and sugar into the bowl of a standing mixer. Stir on medium for 12 minutes until white and thick. Add vanilla and mascarpone. Beat until just combined. Spoon the mixture into a medium mixing bowl. Set aside.
- Clean mixing bowl. Add egg white. Beat until stiff. Spoon 1/3 of the yolk mixture into the egg white mixture and fold in. Gradually fold in the remaining yolk mixture. Mix until just combined.
- Grease a 20cm square dish. In a small bowl, combine coffee and Frangelico. Dip biscuits in the coffee mixture. Line the bottom of the dish with biscuits. Spread half the cream over the top. Top with another layer of biscuits. Spread the second half of the cream over top. Cover. Refrigerate for 3 hours or more, preferably overnight. Dust with cocoa powder and serve.