For the savoiardi biscuits (makes around 30)
Eggs: 2
Flour 00: 62g
Fine salt: A pinch
Lemon zest
Icing sugar: To dust
For the mascarpone mousse
Egg yolks: 6 (large)
Passito wine: 40ml
Caster sugar: 120g
Mascarpone cheese: 500g
Whipped cream: 150ml
To build the tiramisù
Coffee: 200ml
Amaretto: 20ml
Bitter cocoa powder: To dust (or grated dark chocolate)
Learn how to make the best Italian tiramisù with this recipe from the Fine Dining Lovers series, The Secrets of Italian Food.
The tiramisu is probably the best-known Italian dessert, using a simple combination of eggs, cream, egg whites, sugar, and of course lady fingers dipped in coffee and/or liquor. Said to have originated in Treviso in the Italian north around 1800, it is said to have been invented as an aphrodisiac to entice paying customers into a 'house of pleasure' in the city.
Discover how to make the best version of this beloved dessert here.
Method
Separate the eggs, whip the whites with sugar and a little pinch of salt until very firm.
Beat the yolks and incorporate very gently into the whipped whites.
Fold the sifted flour in gradually with a spatula until smooth but still airy and add the lemon zest.
Place the mixture into a pastry bag.
Preheat the oven to 200°C and pipe the mixture onto a parchment-lined baking tray to create 8cm-long logs.
Dust the savoiardi with sugar first, followed by icing sugar, and bake for 6-7 minutes until golden. When ready, open the oven door and let them cool there to dry them well.
Beat the yolks with the sugar and the passito wine in a heatproof bowl.
Place the bowl over a pot of simmering water to create a bain-marie. Cook and whisk until it becomes a pale and fluffy sabayon – about 4 minutes on very low heat. Make sure the water never reaches boiling.
Keep cooking the sabayon for a few more minutes until it reaches a custard consistency or 80°C.
Remove from the heat and cool down in a separate bowl but do not refrigerate.
Beat the mascarpone with a whisk to make it creamy, and gradually incorporate the sabayon.
Now fold the whipped cream in gently.
Set the mascarpone mousse in the fridge to firm up for a couple of hours.
Do not discard the egg whites. Instead, keep them in the fridge for a few days. They can be used for many other recipes.
Dip the savoiardi into the coffee with a splash of amaretto, and let them soak for 2 seconds. Don’t overdo it or the biscuits will be too soggy.
Cover the base of the tray with the mascarpone mousse and place the savoiardi on top.
Repeat the operation to create more layers.
When you have reached the top of the tray, finish off with a dust of bitter cocoa powder or grated dark chocolate just before serving.
