This tiramisu recipe is perfect for a romantic dessert for Valentine’s Day
Valentine’s Day is a week away, and if you haven’t ordered a nice box of chocolates online or made dinner reservations yet, don’t worry, you can make a dessert to wow your Valentine and show them off. how much you love it. Because what could be sweeter than a dessert? The kind that is homemade.
Serafina, a modern Italian restaurant with locations in New York and beyond, graciously shared their tiramisu recipe. Their version features layers of espresso-soaked ladyfingers, mascarpone, and a dusting of cocoa powder on top: “Just like Grandma used to make, maybe better.” This is a beginner-friendly recipe that requires no cooking.
I asked Vittorio Assaf, co-founder of Serafina Restaurants, what makes a good tiramisu and he said it came down to two things: the quality of the mascarpone and the quality of the espresso used. At Serafina, they use Italian mascarpone and Lavazza espresso. Their tiramisu is made daily by hand.
“Our tiramisu recipe is very special and comes from my grandmother in Italy,” Assaf said. “The sauce must be mixed by hand for at least 15 minutes and consists of mascarpone Mauri and Galbani.” For ladyfingers, he recommends Balocco if you can get your hands on it.
Common pitfalls when making tiramisu are using American coffee instead of espresso (a big no-no in Assaf’s book) and overdoing it with the cocoa sprinkled on top (a slight dusting is ideal). If you end up having leftovers, the tiramisu can be stored in a sealed container in the fridge for just one day. The best is fresh, that’s the excuse I’ll use to eat for a few seconds.
Without further ado, I present to you Serafina’s tiramisu recipe. If you like it, be on the lookout for Serafina’s next cookbook, Serafina: modern Italian cuisine for everyday home cookingwhich will be released in the spring of 2022.
Serafina Tiramisu Recipe
Makes 4 servings
2 large eggs, separated
1/2 cup sugar
2 cups (8 oz) mascarpone
1 1/4 cup espresso, cooled to room temperature
5 oz ladyfingers
Natural unsweetened cocoa powder
Combine egg yolks and sugar in a large bowl and beat with an electric mixer until the mixture is clear and fluffy. Add the mascarpone 1 tablespoon at a time, beating to combine between additions. Put aside.
Thoroughly clean the mixer attachments and beat the egg whites with the mixer until very stiff, about 4 minutes. When you turn the bowl over, the beaten egg whites should not fall out. Add 1 tablespoon of beaten egg whites to the mascarpone mixture and gently fold in with a spatula, working from the bottom up. Continue to incorporate 1 tablespoon at a time until all of the egg whites are incorporated.
Divide this mixture into three equal portions. Spread one portion in the bottom of a 6 x 4 inch baking dish.
Place the espresso in a shallow bowl. Quickly dip both sides of a lady finger in the coffee, then place it in the baking dish on top of the cream layer. Repeat with enough ladyfingers to cover the surface, breaking off some of the ladyfingers to fill in the gaps if necessary. If you run out of espresso, brew some more. Gently spread about half of the remaining mascarpone mixture evenly over the cookies. Add another layer of ladyfingers soaked in coffee and finally the last portion of the mascarpone mixture.
Refrigerate at least two hours before serving. To serve, cut into four equal portions and transfer to individual serving plates. Sprinkle each portion with a small amount of cocoa powder through a sieve. Garnish with berries and mint leaves.