Classic tiramisu, with espresso coffee from Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh
Whisk the egg yolks with the sugar using an electric mixer (or by hand) until pale and fluffy. No sugar grains should be felt if you rub the creamy mixture betw
Ingredients
- 30 savoiardi (ladyfinger biscuits), approximately
- unsweetened cocoa powder, for dusting
- 300 ml (10½ fl oz) freshly brewed espresso coffee
- 500 g (1 lb 2 oz) mascarpone
- 5 fresh organic eggs, separated
- 5 tablespoons sugar (see note)
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