Buono's Tiramisu

6 hours 10 mins Prep Time

0 mins Cook Time

Written By

Robin Winship

Make this decadent and rich tiramisu recipe from Buono restaurant on Queen West. The traditional Italian dessert consists of coffee-dipped Savoiardi biscuits (Ladyfingers) a fluffy egg-based cream and a generous dusting of bitter cocoa powder. If you prefer a boozy tiramisu, feel free to add 2 tablespoons of rum or Marsala wine to the brewed coffee or espresso.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @buonotoronto!

Ingredients

Tiramisu

300g Savoiardi biscuits (Ladyfingers)
4 medium super fresh eggs
500g Mascarpone cheese
100g sugar
300g coffee (or espresso)
Bitter cocoa powder, for dusting

Directions

Tiramisu

6 Steps

Step 1

Brew the coffee and let it cool down (with a pinch of sugar in it).
Step 2

Separate yolks and whites from each egg. Whisk in one bowl half of the sugar with the yolks until pale and smooth (3 to 5 minutes). In a separate bowl whisk the whites with the rest of the sugar until the consistency forms stiff peaks.
Step 3

Gently mix the Mascarpone cheese with the egg yolk mixture until completely incorporated.
Step 4

Slowly fold in the fluffy egg whites mixing from top to bottom. Be careful not to lose the fluffiness of the eggs whites!
Step 5

Quickly dunk the Savoiardi biscuits (both sides) in the coffee and create the first layer in a rectangular pan. Add a layer of cream, and keep going until the pan is full and the last layer is made of cream.
Step 6

Let rest in the fridge for at least 6 hours and before serving don't forget to sprinkle with bitter cocoa powder through a fine mesh sieve!