recipe - Chef Laura Ceccherini
Villa Le Corti Cucina
San Casciano Val di Pesa, Italy

Imagine cooking in a 16th century kitchen (cucina) with a true Italian Chef! Imagine taking a Tuscan cooking course in the historical kitchens of Villa Le Corti in the heart of Chianti! We spent the better part of the day with Chef Laura Ceccherini, of Villa Le Corti who hosted our cooking lesson using recipes handed down over the centuries. Our day was complete by dining on this classic Tiramisu recipe.


Serves 6

Ingredients

1 package - Savoiardi (soft lady finger biscuits)
6 eggs
6 “spoons” of sugar - tsp. or tbsp…your choice
500 grams of mascarpone cheese
2 cups of espresso or strong Italian brewed coffee
Cocoa powder for dusting
Salt

6 individual glass serving cups - 8 oz

Method

Brew 2 cups of espresso or strong coffee and pour into a wide mouthed bowl. Add 1 tablespoon of sugar and set aside to cool.

Divided the 6 egg whites and yolks into two large separate bowls. Start by beating the egg whites with an electric mixer. Add a pinch of salt and continue to beat until soft peaks form. Set aside.

Next, beat the egg yolks and sugar till pale yellow. Add the mascarpone cheese and beat until just blended. Fold in the egg whites combining to creating a beautiful custard.

Assembly

Set your 6 individual glass cups in a row. Arrange the savoiardi, espresso and custard in a line to begin the assembly process. Start by adding one heaping tablespoon of custard to the bottom of each cup. Next dip three cookies in the espresso mixture until saturated making sure they do not break apart. Add the three cookies side by side on top of the custard. Repeat by adding 2 more heaping tablespoons of custard to cover the biscuits. Dip three more cookies in the espresso and arrange in a row in the opposite direction of the other biscuits. Cover the top of the biscuits with custard and dust with cocoa powder. Repeat with remaining cups. Refrigerate until ready to serve.