Tiramisu (Classic original from La Beccherie)

By Maverick19

La Beccherie, the restaurant in Treviso, Italy where Tiramisu was invented, is shutting its doors, 3/30/14. This is the original Tiramisu recipe where it all started.

Ingredients

• 200 gr mascarpone cheese
• 150 gr sugar
• italian coffee
• 2 eggs
• 1 pack savoiardi (ladyfingers)
• 2 Tbsp bitter cocoa powder

Preparation

Step 1

1. Separate the egg yolks from the whites, then beat the yolks and sugar together for a couple of minutes with a whisk until frothy. Start folding the mascarpone in and mix until you have a soft, smooth cream. Then whip the egg whites until soft peaks have formed and fold them gently into the mascarpone, egg yolks and sugar cream. Set aside to rest for about 30 minutes, in the meantime prepare some Italian coffee using a moka an dspread it on a tray to cool down.
2. Once the mascarpone cream and the coffee are ready, you can begin to assemble the tiramisu.
3. Dig each ladyfinger in the espresso for not more than a second on one side only, and place on a deep tray or individual mold. Once the tray is filled with cookies, cover them with half the mascarpone cream leveling it off with a spatula and dust with cocoa powder. Then add another layer of expresso-soaked cookies on top, cover with the remaining cream, level it off and dust generously with the cocoa powder.
4. Place the tray in the refrigerator for at least 3-4 hours before serving.

*The Tiramisu will keep for 2-3 days maximum, in the refrigerator.