Italy · Mediterranean
Tiramisu
The Veneto original: eggs, mascarpone, coffee, cocoa. No cream, no gelatine.
30 min Serves 8 easydessertno-bake
Ingredients
- 4 eggs, separated
- 400g mascarpone
- 100g sugar
- 300ml strong espresso, cooled
- 200g savoiardi
- Cocoa powder
Method
- 1
Whisk yolks with sugar until pale, then fold in the mascarpone.
- 2
Whip the whites to soft peaks and fold through in three additions.
- 3
Dip each savoiardo in coffee for one second only.
- 4
Layer biscuits and cream twice in a dish.
- 5
Chill at least 4 hours and dust with cocoa just before serving.
Budget note
A tray feeds eight for the price of two restaurant desserts.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Trattoria Trail
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook