you are just 6 ingredients away from the best-ever Tiramisu.

My sons and I had a once-in-a-lifetime 6 day Tuscan road trip. I could go on and on about it, but I already have here and here and piled photos here. We drove from Florence to Volterra, took a ferry to Elba Island, hopped back to the coast and visited some of the most beautiful hill-towns I have seen (Sorano, Pitilgiano, Scansano)—then soaked our bodies in 5 different hot springs strewn across Tuscany. Sigh.

Oh yeah—the tiramisu.

Our favorite stay was at an agriturismo called Sant’ Egle, just above the city of Sorano. I was especially excited that we could eat ‘in’ their on-site restaurant (although it felt more like dining at a friends house, near their cozy living room with a crackling fire…). We paid per person and enjoyed a multi-course meal: appetizers, primi, secondi, contorni, drinks and dessert. (In fact, it was so fantastic that we asked to dine in the second night of our stay as well).

The crowning glory of the meal was Ericka’s tiramisu. Which we inhaled. And when I asked her just moments before our goodbyes, if she would mind sharing the recipe, I was ever-so-grateful that she did. And she knows too, that I plan to share it with you:

Tuscan Tiramisu
serves 8.

500 grams Mascarpone (quality)
5 egg yolks (fresh, organic)
5 spoons sugar (eyeball it—mine were probably Tablespoons)
Espresso (I added a little liquor to my espresso: brandy, rum or Grand Marnier are good options)
Pavesini Biscuits (an Italian cookie that is thinner than ladyfingers; I had ladyfingers on hand and used them—it turned out great).
Bittersweet chocolate sprinkles/powder (I shaved bittersweet chocolate over mine—make sure it is 70% bittersweet, the contrast is worth it)

Whisk yolks and sugar until it becomes creamy (and you can no longer feel grains of sugar; I whisked about 5-8 min). Add mascarpone and whisk until smooth and light (if it is good mascarpone it will blend nicely without pebbles/chunks). Make espresso (add liquor if desired). Very quickly dip biscuits/ladyfingers in and out of espresso. In bowl or serving dish (think about an 8×8 square or round/oval equivalent) place one layer of biscuits, followed by layer of mascarpone mixture. Repeat. Sprinkle with chocolate and chill in fridge for 2 hours or overnight. (I just spooned out portions into bowls for serving).

Thanks Ericka! (Thanks to you, I have had tiramisu for breakfast two days in a row!)

If you ever find yourself mapping a tour around Tuscany, I highly recommend a visit (includes breakfast) and by all means make reservations for dinner—you won’t regret it! Find Ericka and friends at Sant’ Egle.

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