BeanScene Magazine


Stefano Manfredi’s tiramisu

Stefano Manfredi’s tiramisu

Serves 10

3 eggs, separated
100g caster sugar
300g mascarpone
30 Savoiardi or Pavesini biscuits
750ml strong espresso coffee
75ml rum
Cocoa powder

Beat the egg yolks and sugar together until the mixture becomes pale. In a separate bowl, beat the egg whites until they form fluffy peaks.
Mix the yolk and sugar mixture with the mascarpone, and then gradually fold in the egg whites.
Soak the biscuits in a mixture of the coffee and rum. Arrange a layer of soaked biscuits on the bottom of a small rectangular ceramic or glass dish, or individual dishes. Spread a layer of the mascarpone mixture on top, then repeat until all biscuits and mascarpone have been used up. Finish with a layer of mascarpone, then sprinkle with cocoa powder. Refrigerate for 4-5 hours before serving.

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