Rome Trip: Cooking Class – Tiramisù Recipe

As part of our trip to the eternal city we discovered the culinary traditions of Italian culture. We participated in a cooking class with an amazing chef Kiki who taught us how to do this recipe:

Tiramisù

This recipe yields one serving. If you want to make multiple servings, adjust the quantities accordingly. Let’s get started!

 

Ingredients:

* 1 egg

* 15g granulated sugar

* 70g mascarpone cheese

* A pinch of salt

* 1 shot of espresso or strong coffee, cooled

* 3-4 ladyfinger biscuits (savoiardi)

* Unsweetened cocoa powder, for dusting

 

Equipment:

* Eletric whisk

* Glass or Plate

 

Directions:

Start by separating the egg yolk from the egg white. Place the egg yolk in one bowl and the egg white in another. To the bowl with the egg yolk, add the granulated sugar. Whisk together until the mixture becomes pale and creamy.

Add the mascarpone cheese to the egg yolk and sugar mixture. Gently fold and combine until smooth. Using clean beaters, whip the egg white until stiff peaks form. Carefully fold the whipped egg white into the mascarpone mixture. Use a gentle folding motion to maintain the light and airy texture.

 

Dip each ladyfinger biscuit into the shot of espresso or coffee, ensuring they are soaked but not overly soggy. Arrange a layer of soaked ladyfingers in a serving dish.

Spread a layer of the mascarpone mixture over the ladyfingers. Repeat the layering process with soaked ladyfingers and mascarpone mixture until you’ve used up your ingredients, ending with a layer of the mascarpone mixture on top.

Dust the top of the tiramisù with a generous layer of unsweetened cocoa powder. Refrigerate the tiramisù for at least 2-3 hours, or overnight, to allow the flavors to meld and the dessert to set.

Buon Appetito! Enjoy your homemade Tiramisù! A classic Italian dessert that’s rich, creamy, and absolutely delightful.