- 300g Savoiardi Ladyfingers
- 4 Medium Eggs (should be about 220g)
- 500g Mascarpone (usually two containers)
- 100g Sugar
- About 300g of coffee (I use a Moka) or about 750ml of Chocolate milk
Start with two large bowls (henceforth referred to as Bowl A and Bowl B).
Separate the eggs and put the egg whites in Bowl A and the egg yolks in Bowl B. Make sure there is no trace of yolk in the egg whites.
Add half of the sugar to Bowl A and whip until you have either soft or hard tips. If you want a thicker cream you’ll want hard tips, if you want it a bit softer you’ll want soft tips. Be sure not to over whip. Once you have the tips you want, set it aside.
Add the other half of the sugar to Bowl B and mix well. Gradually add all of the Mascarpone cheese and mix until there are no chunks.
Take the contents of Bowl A and gently fold it into Bowl B. This is the tricky bit. You want to mix it as little as possible while still mixing contents thoroughly. You don’t want any pockets of either part of the cream. Once done, put in the fridge while we prepare the next part.
If you are using coffee, make it now and put it all into a bowl. Depending on the time it takes to make the necessary coffee, you may need to heat it up.
If you are using chocolate milk, pour it into a bowl and heat in the microwave.
You can also use this opportunity to mix in liquor to vary the flavor.
The liquid heat will determine how soft the Savoiardi will get. The hotter the liquid, the softer they will get. I tend to have mine as warm as I can tolerate sticking my fingers into.
Now, unwrap the Savoiardi, take the bowl of cream out of the fridge, and prepare the pan(s) that you want to put the Tiramisu. This part is going to happen relatively quickly.
Take a Savoiardi and dip it into the Coffee/Chocolate for a few seconds (you want the liquid to saturate the cookie without the cookie crumbling) and then place it into the pan. Repeat until you have a solid layer (I usually break a couple Savoiardi in half to get the corners of the pan).
Once you have a solid layer of Savoiardi in the pan, pour a layer of cream. You want it thick enough to no longer see the layer below it. You can also adjust the thickness for personal preference.
Repeat layering Coffee/Chocolate dipped cookies and cream until the pan is full.
Once the pan is complete, refrigerate overnight at minimum. Depending on the inside temperate of your fridge, you may want to keep it in for closer to 24 hours before eating.
There isn’t anything stopping you from tearing into it right away (the flavor will be the same), but putting it the fridge gives the cream an opportunity to settle and firm up a bit.