Tiramisu

Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves4 to 6
  • Active time:30 min
  • Start to finish:4 1/2 hr
Enrica Rocca, Venice, Italy
November 2009
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  • 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 -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.
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