The special tiramisù of Nonna Sara
How to make the authentic Italian tiramisù with a Bolognese accent
Servings 6 serves
Equipment
- rectangular mold, 22x16cm
Ingredients
- 400 g fresh mascarpone cheese
- 1 egg
- 100 g powdered sugar
- 30 g dry Marsala wine
- 200 ml cold coffee
- about 42 thin ladyfingers
- bitter cocoa, to taste
Instructions
- Some hours before starting to make the cake, take the mascarpone and egg out of the refrigerator.
- Separate the yolk from the egg white and whisk the egg white. Then set aside.
- In a bowl, combine mascarpone, yolk, sugar, and Marsala. Stir with a spoon, then whisk the mixture to make it puffy and airy.
- Add egg white and incorporate it with a spatula to the cream.
- Pour the cold coffee into a deep dish.
- Wet the cookies lightly, and cover the bottom of the baking dish with a layer of biscuits.
- Pour almost half of the cream over the cookies, spreading it.
- Soak other cookies in coffee and cover the previous layer. Spread almost all the cream on the biscuits, keeping a few tablespoons aside.
- Make a final layer of cookies soaked in coffee. Use what is left of the cream to spread a thin layer.
- Dust with cocoa, cover with foil and store in the refrigerator until ready to consume. The cocoa is not added just before serving. It is an ingredient.