A recipe from davVero · Bologna
Vero's tiramisù
Photo: davVero
Whites whipped stiff, yolks beaten pale, folded with a spatula and never a whisk, so the cream stays light.
Ingredients
- 3 large eggs, separated (very fresh)
- 80 g (6 tbsp) granulated sugar, divided
- 250 g (8.8 oz) mascarpone
- Savoiardi ladyfingers, about 200 g (24 biscuits)
- 2 cups (480 ml) brewed coffee, cooled
- Unsweetened cocoa powder, for dusting
Method
- Whip the whites: beat the egg whites until foamy, then add 40 g (3 tbsp) of the sugar a little at a time and keep beating to stiff, glossy peaks. The sugar steadies them.
- Beat the yolks: in a second bowl, whisk the yolks with the other 40 g (3 tbsp) of sugar until pale, light and fluffy, about 3 minutes. Add the mascarpone and mix until smooth.
- Fold: add the whites to the mascarpone mix and fold them in gently with a spatula, from the bottom up, until no streaks remain. Use a spatula, never a whisk: a whisk knocks the air out and the cream goes runny. Chill while you set up.
- Dip: dip each savoiardo in the cooled coffee one at a time, in and out, a second a side. Don't soak them.
- Layer: lay dipped savoiardi in one layer over the bottom of the dish (or two per glass) and spread half the cream over them. Add a second layer of dipped savoiardi and cover with the rest of the cream.
- Smooth the top and refrigerate for at least 4 hours, or overnight.
- Just before serving, dust generously with cocoa through a small sieve.
From Vero’s kitchen
The eggs are raw: use the freshest you can find, or pasteurized eggs.
Coffee must be completely cold, or the biscuits fall apart.
Individual glasses, the way Vero serves it, set in about 3 hours.
Recipe: Veronica Menarini, davVero. Used with thanks.
More from Vero
Vero's ragù bologneseNo wine and no hurry: cream, passata and milk go in a little at a time, and the meat browns until it's dry before any of them.
Vero's pasta fresca (fresh egg pasta)One egg and 100 grams of flour for each person, soft wheat and durum together, rolled by hand. Add nettle and the pasta turns green.