Tiramisu has been one of my favorite desserts for…well…about as long as I can remember. My favorite is at a restaurant on the upper west side called Celeste. This is more of a traditional tiramisu, but I’m still working on their secret….I think some chocolate chips is part of it, but I’m not sure what else….stay tuned…For now, here’s a really yummy, traditional version.
3 eggs, separated and at room temperature
1 pinch salt
3/4 cup sugar
8 ounces mascarpone
1/2 cup cold heavy cream
1 1/2 cups strong freshly brewed coffee
3 tablespoons marsala
22 savoiardi (Italian ladyfingers)
1 teaspoon cocoa powder or 1 tablespoon shaved semisweet chocolate
Combine the coffee and marsala in a dish. Beat the egg whites and salt to stiff peaks. Beat the heavy cream to soft peaks with cleaned beaters. Beat egg yolks and sugar together until thick. Add in mascarpone and combine. Slowly fold in the whipped cream and then the egg whites until just combined.
Dip the savoiardi one at a time in the coffee mixture for 1 second on each side. They soak up liquid quickly and you don’t want them to fall apart or make the tiramisu too soggy. Fill the bottom of a dish with half the savoiardi. Spread half the cream mixture over the savoiardi. Add another layer of the savoiardi and the rest of the cream mixture. Dust the cocoa powder on top and refrigerate for at least 4 hours.