The Ultimate Indulgence from Italy

Few desserts capture La Dolce Vita like a truly authentic tiramisu. With its delicate layers of espresso-soaked ladyfingers, rich mascarpone cream and a dusting of cocoa, this beloved Italian classic is the perfect finale to a beautiful meal – or a luxurious treat all on its own.

Ingredients 🛒

• 400ml strong espresso, cooled
• 100ml almond liqueur, Marsala or cognac
• 2 homemade batches of ladyfingers or 400–500g store-bought
• 8 egg yolks
• 220g sugar (divided)
• 1000g mascarpone, at room temperature
• 6 egg whites
• A pinch of salt
• Cocoa powder, for dusting

Instructions 👩‍🍳

1. Whisk the egg yolks with half the sugar until the mixture becomes pale, thick and creamy – this takes around 5 minutes.
2. Add the mascarpone to the yolk mixture and beat until smooth and fully combined.
3. In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar, one spoon at a time, and beat until glossy stiff peaks appear.
4. Gently fold the egg whites into the mascarpone mixture using a spatula, maintaining as much air as possible. The result should be a silky, airy cream.

Assembly

1. In a shallow dish, combine the espresso with the liqueur of your choice.
2. Dip each ladyfinger briefly into the coffee mixture (don’t soak them!) and place them in a single layer in a 25x18cmglass or ceramic dish.
3. Spread half of the mascarpone cream evenly over the soaked ladyfingers.
4. Repeat the process with a second layer of dipped ladyfingers and finish with the remaining cream.
5. Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavours to marry and the cream to firm up.
6. Just before serving, dust generously with high-quality cocoa powder.

🇮🇹 La Dolce Vita Lifestyle Tip

Serve with a small glass of Vin Santo, Amaretto or a classic Italian espresso for the full dolce vita experience.