Tiramisu with Dry Biscuits

Tiramisu is a classic of Italian pastry making, but it can be adapted according to needs and availability. Here I give you a version with dry biscuits, as a variation that still maintains the amazing flavor of the more traditional Tiramisu.

Ingredients

• 250 g mascarpone
• 100 g sugar
• 3 medium fresh eggs (whites and yolks separated)
• A pinch of salt
• Dry biscuits as needed (for example, Maria-style biscuits or petit beurre)
• Espresso coffee as needed, cooled
• Unsweetened cocoa powder for dusting

Preparation

1. Start by separating the egg yolks from the whites.
2. Beat the yolks with the sugar until you obtain a light and frothy mixture.
3. Add the mascarpone to the yolks and mix until you obtain a smooth cream.
4. Whip the egg whites to stiff peaks with a pinch of salt, then gently fold them into the mascarpone mixture without deflating the whites.
5. In a shallow dish, pour the coffee and briefly dip the dry biscuits on both sides (not too long to prevent them from falling apart).
6. Arrange a layer of dipped biscuits on the bottom of a baking dish or wherever you want to assemble the tiramisu.
7. Spread half of the mascarpone cream over the layer of biscuits.
8. Add a second layer of dipped biscuits on top of the mascarpone.
9. Spread the remaining mascarpone over the last biscuits.
10. Place the tiramisu in the refrigerator for at least 3-4 hours to set.
11. Before serving, dust the tiramisu with unsweetened cocoa powder.

Trivia

Tiramisu, which in Italian literally means “pick me up” or “lift me up”, is known worldwide as a dessert that gives energy, thanks to the presence of coffee. Its exact origin is debated, but it is often attributed to the Veneto region. Using dry biscuits is a great way to adapt when traditional ingredients are not available and can give rise to interesting regional or personal variations.