Prepare The Coffee

Brew a strong cup of coffee or a few espresso shots diluted with some hot water and and let it cool.

Cut The Ladyfingers for The Border

Measure the side of the springform pan, if you are using one, and cut as many ladyfingers cookies as you will need to complete the circle.

 

Make The Mascarpone Cream

Separate The Eggs

Separate the egg yolks from the whites to separate bowls.

 

Whisk The Egg Yolks and Sugar

In a large mixing bowl, whisk together the egg yolks and sugar until smooth and pale (this can be done by hand or with an electric mixer).

In a separate bowl, gently fold the mascarpone cheese into the egg yolk mixture until smooth and fully combined.

 

Add The Mascarpone

Add the mascarpone cheese to the egg yolks/sugar and mix until smooth.

 

Whip The Egg Whites

In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overwhip.

 

Fold The Egg Whites Into The Mascarpone Mixture

Gently fold the egg whites a small quantity at a time into the mascarpone mixture. Use a spatula to combine them carefully, maintaining as much airiness as possible.

 

Assemble The Cake Border

Line the springform pan outer edge with the cut ladyfingers you prepared earlier.

 

Mix Marsala Wine and Coffee

Mix the sweet marsala wine and coffee in a bowl wide enough to allow you to dip the ladyfingers cookies. The ratio is up to you: The more marsala, the boozier the final cake will be.

Many times I make an adult version where I skip the coffee altogether.

 

Prepare The Ladyfingers

Spread a thin layer of the mascarpone cream on the bottom of the pan.

Then soak a ladyfinger in the marsala/coffee liquid for a couple of seconds, drain it and start the bottom layer repeating this step until the bottom is full of cookies.

 

Layer The Tiramisu

Add a nice layer of cream on top and start another layer of dipped ladyfingers on top of the cream.

 

Spread the remaining mascarpone mixture over the second layer of ladyfingers and smooth it over nicely since this is going to the be the top of the cake.

 

Chill The Tiramisu

Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, but overnight is best.

This allows the ladyfingers to soak up the flavor and the dessert to set properly.

 

Finish with Cocoa Powder

Before serving, using a strainer dust the top of the tiramisu generously with dark cocoa powder and, if desired, some grated chocolate.

Alternatively you can use Nesquik if you prefer a sweeter version.

I usually do this step before serving the tiramisu to avoid getting the cocoa powder wet.

 

Unmold and Enjoy!

Open the springform pan side and remove it to unveil the tiramisu in all its glory.

If you want to, you can garnish with some chocolate shavings on top.

Buon appetito!