Prep time: 
Total time: 
Serves: 6
This word literally means “pick me up,” so called because it has a lot of “energetic” ingredients in it.
  • 5 eggs
  • 50 grams of superfine confectioner’s sugar (¾ cup, zucchero semolato)
  • 500g mascarpone cheese (2 cups)
  • 200g of semi-sweet chocolate
  • 30 Savoy biscotti (lady fingers)
  • 250 ml strong espresso
  • 1 table spoon cocoa powder
  1. Separate 5 eggs. Whisk the 5 yolks and 150 grams of superfine confectioner’s sugar (¾ cup, zucchero semolato) until pale.
  2. Fold in 500g mascarpone cheese (2 cups).
  3. In a separate bowl, beat until stiff the 5 egg whites with a bit of salt.
  4. Mix that into the egg yolk-sugar-mascarpone mixture.
  5. Spread a layer of this cream over the bottom of a large rectangular dish.
  6. Grate 200g of semi-sweet chocolate.
  7. Dip 30 Savoy biscotti (lady fingers) in 250 ml strong espresso (1 cup).
  8. Put down a layer of the biscotti, then another layer of the mascarpone mixture.
  9. Sprinkle the grated chocolate over the second cream layer. Put more biscuits down, then more cream, then more chocolate. Repeat, ending with a cream layer with 1 TBSP cocoa powder on top.
  10. Chill at least two hours before serving.
  11. Alan adds that all those layers may not be necessary; he can’t remember ever seeing a tiramisù with more than three and unless you have a really deep dish only two layers is feasible.
Recipe by The student guide to Perugia at https://inperugia.com/food/recipes/tiramisu/