During a recent trip to Dubai’s The Artisan by Enoteca Pinchiorri, we blissfully savored a spread of marinated olives, 36-year-old Parmesan cheese starters, and homemade seafood spaghetti. What we didn’t know at the time was that the meal’s closing act would bring with it the dessert to end all desserts: The Artisan Tiramisu. From its thick and fluffy consistency to its perfectly soaked lady fingers, this delicacy warranted a revisit – and we did just that by getting our hands on its recipe.
- 400g mascarpone cheese
- 120g egg yolks
- 120g egg whites
- 120g sugar
- lady finger biscuits
- 1 bar grated dark chocolate
- 1 cup cocoa powder
Soak the lady finger biscuits in the espresso. Place the soaked biscuits on the side to allow them to dry for a bit.
Whisk the egg yolks, egg whites, and sugar until fluffy. Fold in the mascarpone cheese, mixing well before placing the mixture in the fridge.
Put a little bit of the mixture in the bowl or mold and add a soaked biscuit on top.
Add more mixture and sprinkle the grated chocolate on top before covering with another layer of mixture. Repeat.
Sprinkle with cocoa powder.
Add grated chocolate.