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Traditional Tiramisù
By Francine Segan
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Serves 6
Tiramisù was first created in the 1960s in the a restaurant in the town of Treviso, close to Venice.
Tiramisù means "pick me up" in Italian. Urban legend has it that a very nice brothel near the restaurant served it to their lovely "employees" between shifts.
3 large eggs, separated
5 tablespoons granulated sugar
12 ounces mascarpone cheese
18-20 Savoiardi, ladyfingers, such as Vicenzi
1 cup brewed espresso, room temperature
Italian dark chocolate or cocoa powder, such as Perugina, Vanini or Venchi
Beat the egg whites in a medium bowl with 1 tablespoon of the sugar until soft peaks form.
In another bowl, beat the yolks and remaining 4 tablespoons of sugar until creamy and pale yellow. Beat in the mascarpone and then gently fold in the egg whites.
Dip 6 savoiardi in the espresso and line the bottom of a 2-quart serving dish with them. Spread 1/3 of the mascarpone mixture over the savoiardi. Repeat for another two layers.
Top the final mascarpone layer with a generous amount of grated chocolate or cocoa powder just before serving.
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