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Tiramisù
- Serves
8 to 10
- Difficulty
Medium
Published 1993
I first had tiramisù in a small restaurant in Lucca, Italy.
I did not know what it was, but it looked fabulous on the pastry cart, served in a large ceramic bowl. Many variations use lady fingers and add liqueur, but we prefer this one made with sponge cake and espresso.
Ingredients
6 ½ cup Pinch
Method
Put the egg yolks, sugar, and salt in the bowl of an electric mixer. Using the whisk attachment, whip on high speed for about 3 minutes, until thick. Add the mascarpone and mix on medium speed until smooth and thick.
Put the egg whites in a separate bowl of an electric mixer. Using a clean, dry whisk attachment, whip them on medium speed until foamy. Increase to high speed, add the crea
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