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!
Tiramisu 6 Steps
Brew the coffee and let it cool down (with a pinch of sugar in it).
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.
Gently mix the Mascarpone cheese with the egg yolk mixture until completely incorporated.
Slowly fold in the fluffy egg whites mixing from top to bottom. Be careful not to lose the fluffiness of the eggs whites!
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.
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!