Tiramisu with dry biscuits

Tiramisu is a classic of Italian confectionery, but it can be adapted according to needs and availability. Here I give you a version with dry biscuits, as a variation that still retains the delirious flavor of the most traditional Tiramisu.

Ingredients

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

Preparation

1. Start by separating the yolks from the egg whites.
2. Whip the yolks with the sugar until you get a light and fluffy mixture.
3. Add the mascarpone to the yolks and work until you get a homogeneous cream.
4. Whip the egg whites until stiff with a pinch of salt and then gently fold into the mascarpone mixture so as not to deflate the egg whites.
5. In a deep dish, pour the coffee and briefly soak the dry biscuits from both sides (not too much to prevent them from dissolving).
6. Arrange a layer of soaked 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 soaked biscuits on the mascarpone.
9. Sprinkle the remaining mascarpone over the last biscuits.
10. Put the tiramisu in the refrigerator for at least 3-4 hours so it sets.
11. Before serving, dust unsweetened cocoa over the tiramisu.

Curiosity

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