On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great dolci (desserts) from his sister, Maria. This was her tiramisu recipe, and now they ask me to make it whenever we go back!
Ingredients
- eggs, separated: 3 piece (divided)
- white sugar: 0.5 cup
- brandy: 2 Tbsp
- brewed espresso, cooled: 2 cups (divided)
- mascarpone cheese: 2 packages (8 ounce packages)
- pinch white sugar: 1 piece
- ladyfingers (such as Savoiardi®): 30 piece
- unsweetened cocoa powder: 3 Tbsp
Metric Conversion
Stages of cooking
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Beat together egg yolks, 1/2 cup sugar, brandy, and 1 tablespoon espresso in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese; beat until well blended, 3 to 5 minutes.
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Beat egg whites and a pinch of sugar in a separate, clean bowl with an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture; set aside.
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Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into espresso and arrange on a serving platter in 2 horizontal rows of 6 and 2 1/2 ladyfingers in opposite directions on both ends to form a rectangular shape.
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Spread 1/2 of the mascarpone mixture onto ladyfingers and dust with 1/2 of the cocoa powder. Top with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder.
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Refrigerate tiramisu until ladyfingers have softened, 2 to 3 hours.
