Matilde's Traditional Tiramisù
The Authentic Italian Dessert with Vicenzovo Ladyfingers
Ingredients
- 400g Savoiardo Vicenzovo Ladyfingers
- 400g Mascarpone cheese
- 4 eggs
- 100g sugar
- 2 cups strong coffee (cooled)
- 30g unsweetened cocoa powder
- 3 tbsp sweet Marsala wine
Preparation
- Separate the eggs. Place yolks in one bowl and whites in another.
- Whisk the yolks with sugar until the mixture is light and creamy.
- Add the mascarpone to the yolk mixture and blend until smooth.
- In a clean bowl, beat the egg whites until they form soft peaks.
- Gently fold the egg whites into the mascarpone mixture to keep it airy.
- Mix the coffee and Marsala in a shallow bowl.
- Dip each ladyfinger quickly into the coffee mixture — don't soak too long.
- In a flat dish, layer the dipped ladyfingers, then spread a layer of mascarpone cream over them.
- Repeat the layers until all ingredients are used, ending with cream.
- Dust the top with cocoa powder.
Chill & Serve
Refrigerate the tiramisù for at least 4 hours before serving — overnight is best. Serve chilled and enjoy the rich, creamy flavour of Italy's most beloved dessert.
