Like a great deal of Italian culture, Argentina has adopted this classic dessert as one of its own. This tiramisu recipe uses savoiardi biscuits, also know as Italian sponge finger biscuits. Omit the marsala for a child-friendly version.
- 3 eggs separated
- 110 g (½ cup) caster sugar
- 250 g mascarpone
- 250 ml (1 cup) brewed espresso coffee, cooled
- 1 tbsp marsala (optional)
- 250 g savoiardi (sponge finger) biscuits
- 2 tbsp cocoa powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
In an electric mixer, whisk the eggwhites and sugar on medium speed until thick and glossy and the mixture holds stiff peaks (about 8 minutes).
In a separate bowl, beat the egg yolks and mascarpone until combined. Add the eggwhite in two batches, folding gently to combine.
Combine coffee and marasala in a shallow bowl. Working with one biscuit at a time, briefly dip biscuits in cold coffee (biscuits will disintegrate if soaked for too long) then arrange in a single layer to cover the base of a deep 28 cm x 16 cm (1.5 litre) ceramic dish. Cover with half the mascarpone then repeat with another layer of biscuits and the remaining mascarpone. Dust the surface with cocoa powder and refrigerate for 3 hours or until set.
Cut into slices and serve.
Photography by Alan Benson