The Traditional
Savoyard Tiramisu
Ingredients
- 24 Dolcetti Authentic Savoiardi
- 500g Fresh Mascarpone
- 4 Farm-fresh eggs
- 100g Fine sugar
- 300ml Cold strong espresso
- Cocoa powder for dusting
Instructions
01
Separate the egg whites and yolks. Beat the yolks with sugar until pale and creamy. Fold in the mascarpone gently until smooth.
02
In a separate bowl, whisk egg whites to stiff peaks. Carefully fold into the mascarpone mixture to maintain airiness.
03
Quickly dip each Dolcetti Savoiardi into the espresso (1 second per side). Arrange a layer in your dish.
04
Spread half the cream over the biscuits. Repeat with another layer of biscuits and cream. Refrigerate for at least 4 hours.
Pro Tip: For the best results, use biscuits at room temperature and ensure your espresso is completely cold before dipping.