If you had to think of the first Italian dolce that comes to mind what would it be?

That's right, Tiramisù! It is no coincidence that it is the best-known Italian dessert in the world; it originated in northern Italy, in Treviso to be precise, in the second half of the 19th century.

The most imitated, renovated and reinterpreted, it has survived fads and trends perhaps thanks in part to its simplicity.

Ingredients: 

•  4 fresh eggs  

• 1/2 CUP of sugar

• 2 1/4 cup whole mascarpone cheese, cold

• 27-36 Italian ladyfingers (the hard ones)

•  chilled espresso or strong coffee

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons of dark rum (optional)

Savoiardi, mascarpone, eggs, sugar, coffee and bitter cocoa, let's go and prepare the ultimate no-bake dessert and I assure you that if you follow the recipe step by step you will feel like you are enjoying your Tiramisù straight from an Italian café.

1. First prepare the coffee in which the ladyfingers will be soaked so that during the preparation of the cream it can cool. Coffee is made with Moka (if you prefer instant coffee make it concentrated and choose good quality). The coffee is never sugared because there are already ladyfingers and cream to sweeten the tiramisu. Once prepared it can be diluted with a bit of water and allowed to cool.
2. Now separate the yolks from the egg whites and put them in two different bowls.
3. Add half of the sugar to the yolks and, helping yourself with whips or an electric beater, mix everything well until it is light and frothy.
4. Now add the Mascarpone and process the mixture until smooth and fluffy.
5. Now whip the egg whites, which should be of a very thick and solid consistency.
6. Start working the egg whites alone until they are semi-whipped.
7. At this point, gradually add the other half of the sugar and continue to whisk everything until stiff.
8. Once the right consistency has been reached, add these to the other part of the mixture containing the yolks and mascarpone.It is important that you perform this operation very gently, incorporating everything from the bottom up with a wooden spoon, so that the egg whites do not lose their fluffiness.
9. If you like you can add dark rum to the recipe, you can either add 2 tablespoons (30ml) to the coffee where you dip the ladyfingers in or add 1 tablespoon (15ml) to the mascarpone cream or both.
10. Put in the refrigerator to rest.
11. Now assemble your Tiramisù: take a small pyrex dish and spread a layer of cold cream in it, then top it with a layer of ladyfingers soaked in the coffee that will have cooled.
12. Top it with another layer of cream, then another layer of ladyfingers and so on until you run out of ingredients.
13. Place the cake in the refrigerator for at least two hours however it is best eaten on the second day. The taste is getting better and the consistency creamier when you give it time to rest in the fridge overnight.

Before you serve it, dust it with cocoa.

Buon Appetito!

 Explore more of our recipes here.

Words and Photographs by Gianina Rose