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 👩🍳
- Whisk the egg yolks with half the sugar until the mixture becomes pale, thick and creamy – this takes around 5 minutes.
- Add the mascarpone to the yolk mixture and beat until smooth and fully combined.
- 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.
- 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
- In a shallow dish, combine the espresso with the liqueur of your choice.
- 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.
- Spread half of the mascarpone cream evenly over the soaked ladyfingers.
- Repeat the process with a second layer of dipped ladyfingers and finish with the remaining cream.
- Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavours to marry and the cream to firm up.
- 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.
