Serves4 to 6
- Active time:30 min
- Start to finish:4 1/2 hr
Enrica Rocca, Venice, Italy
19 to 21
savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
freshly made strong coffee
large eggs, separated
mascarpone cheese (an 8 ¾-oz tub)
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.