Tiramisu Recipe
mascarpone mousse layered with lady fingers soaked with Illy espresso, Cognac and Kahlúa, dusted with cocoa
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Ingredients
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Mascarpone Mousse
Lady Fingers
Soaking Mixture
Topping
Method
Mascarpone Mousse Preparation
- 1
Separate Eggs
Carefully separate the egg whites from the yolks, placing the yolks in a mixing bowl and the whites in a separate bowl.
- 2
Mix Egg Yolks and Sugar
Add the granulated sugar to the bowl with egg yolks. Whisk together until the mixture is pale and creamy.
- 3
Add Mascarpone and Vanilla
Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Mix until well combined and smooth.
- 4
Whip Egg Whites
Using an electric mixer, whip the egg whites in a clean bowl until stiff peaks form.
- 5
Fold in Egg Whites
Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the mixture.
- 6
Whip Heavy Cream
In another bowl, whip the heavy cream until soft peaks form.
- 7
Combine Cream with Mascarpone
Fold the whipped heavy cream into the mascarpone mixture until fully incorporated.
Assembling Tiramisu
- 8
Make Soaking Mixture
In a shallow dish, combine the brewed Illy espresso, Cognac, and Kahlúa. Mix well.
- 9
Soak Lady Fingers
Quickly dip each lady finger into the soaking mixture, ensuring they are soaked but not soggy.
- 10
Layer Lady Fingers
In a serving dish, arrange a layer of soaked lady fingers at the bottom.
- 11
Add Mascarpone Mousse
Spread half of the mascarpone mousse over the layer of lady fingers.
- 12
Repeat Layers
Add another layer of soaked lady fingers on top of the mousse, followed by the remaining mascarpone mousse.
- 13
Chill Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 14
Dust with Cocoa
Before serving, dust the top of the tiramisu with cocoa powder using a fine sieve.