Ingredients
- Mascarpone cheese: 500g
- Savoiardi ladyfingers: 300g
- Strong brewed espresso, cooled: 2 cups
- Eggs: 3 large, separated
- Granulated sugar: 1/2 cup
- Black truffle oil: 2 tablespoons
- Unsweetened cocoa powder: 2 tablespoons
- Dark chocolate shavings: for garnish
Instructions
- Step 1: In a large bowl, whisk together the egg yolks and sugar until pale and thick. Gradually whisk in the mascarpone cheese until smooth and combined. Stir in the black truffle oil.
- Step 2: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, being careful not to deflate the mixture.
- Step 3: Lightly dip each ladyfinger into the cooled espresso, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
- Step 4: Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- Step 5: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, dust the tiramisu with cocoa powder and garnish with dark chocolate shavings.
Notes
- For optimal truffle flavor, gently warm the truffle oil before adding it to the mascarpone mixture; this releases more of its aroma.
- To keep your Tiramisu from becoming soggy, only dip the ladyfingers briefly in the espresso.
- Store leftover Tiramisu in an airtight container in the refrigerator for up to 3 days, but its best enjoyed within 24 hours for peak texture.
- Serve chilled directly from the refrigerator for the best texture and to highlight the truffle's unique earthy notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American