• 500 g mascarpone
• 300 g savoiardi biscuits
• 250 g coffee (mocha or espresso)
• 500 g of fresh cream
• 200 g sugar
• 4 egg reds
• bitter cocoa


For the classic tiramisu recipe, separate the egg whites from the yolks in two different bowls and add the sugar to the latter. Keep the egg whites aside and whisk the egg yolks until they become frothy and clear. Stir in the mascarpone in the beaten egg yolks, stirring with a spoon. Then whip the fresh cream with a whisk by hand or with the electric ones: if you use that manual choose it of large size so as to incorporate more air. Add the whipped cream to the mixture of egg yolks and mascarpone, mix the cream from the bottom upwards. Pour the coffee at room temperature into a low and wide dish.

Dip 2 ladyfingers at a time in the syrup, for 1 second per side, then distribute them side by side, in a first layer, in a baking dish (30×30 cm), without leaving empty spaces. Cover the ladyfingers with 1/3 of the cream and repeat the same operations so as to make two more equal layers. Cool the tiramisu in the fridge for a couple of hours covered with aluminum foil, then sprinkle it with cocoa just before serving. For the vin santo version, instead of soaking the ladyfingers in the coffee crumble the meadow nooks in the vin santo and proceed as in the classic.

Enjoy your meal!