Tiramisu: one of life’s simple pleasures.

A dessert that needs no introduction: tiramisù is the caress that unites generations, the ultimate Italian comfort food. This version starts with 5 egg yolks and delivers the velvety texture of mascarpone cream embraced by the intensity of coffee.

Ingredients (serves 6–8 person)

• 5 fresh pasteurized egg yolks

• 150 g (¾ cup) granulated sugar

• 500 g (17 oz) high-quality mascarpone cheese

• 5 egg whites (to be whipped)

• Ladyfinger biscuits

• 300 ml (1 ¼ cups) coffee made with a moka pot, cooled (lightly sweetened to taste or left bitter)

• Unsweetened cocoa powder, for dusting

Method

• Prepare the coffee: brew about 300 ml of coffee with a moka pot. Lightly sweeten to taste or leave it bitter if you prefer a stronger contrast. Let it cool completely in a shallow bowl.

• Whip the yolks: in a large bowl, beat the pasteurized egg yolks with the sugar using an electric whisk until pale and fluffy.

  
  

• Add the mascarpone: gently fold in the mascarpone, a little at a time, using a spatula with upward movements to keep the cream smooth and airy.

  
  

• Fold in the egg whites: beat the egg whites until stiff peaks form, then gently fold them into the cream with upward movements to lighten the mixture.

  
  

• Soak the ladyfingers: quickly dip each ladyfinger into the cooled coffee and arrange them neatly in a dish to form the first layer.

  
  

• Assemble the layers: spread half of the cream over the biscuits and level it. Repeat with a second layer of soaked ladyfingers, then finish with the remaining cream.

  
  

• Finish: before serving, generously dust the top with sifted cocoa powder.

  
  

• Chill: refrigerate for at least 4 hours.

  
  

Marchesa’s Tips

• Coffee made with a moka pot gives tiramisù its authentic Italian aroma.

• Don’t soak the ladyfingers for too long: a quick dip is enough, otherwise they’ll fall apart.