Name: The Traditional Tiramisu` with Mascarpone and Coffee
Prep time: 30 min
Ingredients: 500 g mascarpone cheese (18 oz); 500 g lady fingers (18 oz); 150 g sugar (3.5 oz); 6 separated eggs; 2 cups espresso coffee (you can dilute with water); unsweetened cocoa powder

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Hello! I have an exciting giveaway for you, my recipe of the most representative spoon dessert of Italian pastries and the most delicious and loved around the world.

Shout out to my friend Jack who’s crazy about my Traditional Tiramisu` with Mascarpone and Coffee! 😉

The Tiramisu` originates date back to the late 1960s at the restaurant at Beccherie of Treviso with the name of “Tiramesu”.

The Traditional Tiramisu`with Mascarpone and Coffee — **Piazza dei Signori – Treviso**
by Venezia.net

Treviso is a city of Veneto in Italy, close to the beautiful city of Venice.
It is surrounded by medieval walls and traversed by pretty canals, penetrating through the narrow medieval streets , we can admire the pastel-colored houses with Gothic windows.

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The Traditional Tiramisu` with Mascarpone and Coffee

Prep Time30 mins

Resting Time2 hrs

Course: Dessert

Keyword: delicious, dessert, tiramisu`, Treviso

Servings: 6

Ingredients

500 g mascarpone cheese 18 oz
500 g lady fingers 18 oz
150 g sugar 3.5 oz
6 separated eggs
2 cups espresso coffee you can dilute with water
unsweetened cocoa powder

Instructions

Mascarpone Cream

Work the egg yolks in a mixer at maximum speeds with 100g
(3.5 oz) sugar until mixture is light and smooth.
With the mixer in action add the mascarpone
cheese little by little amalgamating it very well to avoid lumps.
In a clean container whip the egg whites adding little by
little the rest of sugar.
Once whipped the egg whites, incorporate them to the mixture
of mascarpone with a spatula from top to bottom until you get a smooth cream.

Assembling

In a baking dish pour one third of mascarpone cream.
One at a time, dip the ladyfingers in the espresso coffee
until soaked but not soggy, and lay them down in the mascarpone cream.
Then cover the ladyfingers with the third of the
mascarpone cream.
This is the second and final basis for the final layer of
ladyfingers soaked in coffee.
Top it then with the last third of the mascarpone cream
and store into the fridge. Before serving, dust with the cocoa powder.