Serves4 to 6
- Active time:30 min
- Start to finish:4 1/2 hr
Enrica Rocca, Venice, Italy
November 2009
-
19 to 21
savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
-
2
cups
freshly made strong coffee
-
3
large eggs, separated
-
1
cup
mascarpone cheese (an 8 ¾-oz tub)
-
1/2
cup
sugar
-
a 3
oz
piece bittersweet chocolate
-
Arrange the biscuits in one layer in a shallow 13- by 9-inch oval serving dish, breaking up a few biscuits to fill in holes. Pour coffee evenly over biscuits and let stand until coffee is cool and has been completely absorbed by biscuits, about 10 minutes.
-
Whisk together egg yolks and mascarpone cream in a large bowl.
-
Beat together egg whites and sugar in a bowl with an electric mixer until mixture forms firm shiny peaks, 4 to 8 minutes. Fold meringue into mascarpone mixture then spoon over soaked biscuits, spreading evenly with a rubber spatula. Chill until firm and cold, about 4 hours.
-
Just before serving, finely grate chocolate directly over tiramisu to cover evenly.
Cooks' Note: Tiramisu keeps, chilled, covered with plastic wrap, 2 days.
