Fernet Tiramisu Recipe | bitters.guide

Ingredients

1 lb (1.0 lb) Mascarpone
Cold from the fridge, about 500 g
4 (4.0 ) Egg Yolks
Pasteurised yolks are safer if serving children or the elderly
4 (4.0 ) Egg Whites
Whipped separately to soft-to-medium peaks
1 1/2 cups (1.0 1/2 cups) Strong Espresso
Freshly pulled and cooled to room temperature
24 savoiardi (24.0 savoiardi) Ladyfingers
About 200 g — Italian savoiardi hold their shape better than soft sponge fingers
2 tbsp (29.6 ml) Cocoa Powder
Unsweetened, sifted over the top just before serving
2 oz (59.1 ml) Fernet-Branca
Stirred into the espresso for the ladyfinger soak
1/2 cup (0.5 cup) Caster Sugar
Whipped into the yolks until pale and ribbon-like

Whisk egg yolks and caster sugar in a large bowl until pale, thick, and ribbon-like (about 4 minutes by hand or 2 with an electric mixer)
Fold cold mascarpone into the yolk mixture in three additions until smooth with no lumps
Mascarpone should be cold but not straight from the fridge
In a separate clean bowl, whip the egg whites to soft peaks, then fold gently into the mascarpone mixture in two additions
Combine the cooled espresso and Fernet-Branca in a shallow dish wide enough to hold a ladyfinger
Dip each ladyfinger briefly in the espresso-Fernet soak (about 2 seconds per side — do not let it go soggy) and arrange in a single layer in the baking dish
Savoiardi should absorb liquid but still hold their shape
Spread half of the mascarpone cream evenly over the ladyfinger layer
Repeat with a second layer of soaked ladyfingers and a second layer of cream
Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to set the cream and let the flavours marry
Overnight rest is non-negotiable for best texture
Just before serving, dust the top generously with sifted cocoa powder