Espresso-soaked ladyfingers under clouds of mascarpone cream and cocoa — no oven, no shortcuts, and better after a night in the fridge.
500 g
🧀 Mascarpone ›
room temperature
4
🥚 Eggs ›
separated, very fresh
Mise en place
Before you start
Prep checklist
Mascarpone — room temperature
Eggs — separated, very fresh
Whisk yolks and sugar until pale and ribboning; fold in mascarpone and vanilla until smooth.
Beat the whites to stiff peaks and fold into the mascarpone in thirds — keep the air.
💡
The whites are the lift. Fold like the bowl owes you money but you're being polite about it.
Dip each ladyfinger in espresso for one second per side — a dunk, not a bath — and layer with the cream, twice over.
💡
Soggy tiramisu comes from lingering. One second. The biscuit keeps drinking in the fridge.
Chill at least 6 hours, preferably overnight. Dust thickly with cocoa just before serving.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
A scoop of vanilla ice cream
Where it comes from
A little history
Born in 1960s Treviso — the name means "pick me up," which is what the espresso and the second helping both do.
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