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Classic Italian Tiramisù with Espresso-Soaked Savoiardi and Mascarpone
Veneto's iconic dessert: crisp ladyfingers soaked in robust Italian espresso, layered with velvety mascarpone zabaglione cream, and dusted with dark cocoa.
Prep
30 min
Cook
0 min
Total
30 min
Ingredients
8servings
- Italian Mascarpone cheese500 g
- Savoiardi ladyfingers300 g
- Eggs separated4 piece
- Granulated sugar100 g
- Freshly brewed cooled espresso300 ml
- Unsweetened cocoa powder3 tbsp
Preparation Steps
1
Beat egg yolks with sugar until pale and frothy. Gently fold in chilled mascarpone until smooth.
5 min timer
Use fresh pasteurized eggs for no-cook desserts.
2
Whip egg whites to stiff peaks, then fold gently into the mascarpone cream in batches.
5 min timer
3
Quickly dip each ladyfinger into cooled espresso (1 second per side) and arrange a tight layer in the dish.
4 min timer
4
Spread half the cream, add another dipped ladyfinger layer, and top with remaining cream. Chill for at least 4 hours, then dust generously with cocoa before serving.
5 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
