Loacker Quadratini Tiramisù: A Modern Twist on the Classic

A twist on a classic, this tiramisù replaces the soft espresso-soaked ladyfingers with chocolate-covered, espresso-flavored wafer cookies from Loacker. Deep in the heart of the Italian Alps, Loacker has been creating light, crispy wafer cookies and rich chocolate specialties for the past 90 years. The recipe builds on the classic by Eataly USA Head Pastry Chef Katia Delogu for a modern take on everyone's favorite "pick-me-up."

Ingredients for 10 people

• 2 cups mascarpone cheese
• 5 farm-fresh whole eggs
• 5 tablespoons sugar
• 2 cups heavy cream, whipped into stiff peaks
• 1 (8.8-ounce) package Loacker Espresso Quadratini
• 7 ounces 70% Dark Chocolate
• Cocoa powder, for dusting

How to make Loacker Quadratini Tiramisù

1. Separate the egg yolks from the whites into two different bowls. Stir the yolks with the sugar and mascarpone until the mixture is pale and the sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, then gently fold in the whipped cream.
2. Melt the chocolate and use it to cover the wafers, broken into big pieces. Arrange half of the covered wafers on the bottom of the dish and top with half of the mascarpone mixture.
3. Arrange another layer of wafers and cover with the remaining mascarpone mixture. Sprinkle cocoa powder over the top.
4. Cover the dish with plastic wrap and refrigerate for 4 hours before serving.