Tiramisù Recipe

Separate the Eggs

Separate the egg whites from the yolks into two bowls.

Whisk Egg Yolks

Add 100 grams of granulated sugar to the egg yolks and whisk until creamy and light in color.

Whisk Egg Whites

In a separate bowl, whisk the egg whites until soft peaks form. Gradually add powdered sugar and continue whisking until stiff peaks form.

Fold Mixtures

Gently fold the egg whites into the egg yolk mixture. Then, sift and fold in the all-purpose flour until just combined.

Pipe the Batter

Transfer the batter to a piping bag and pipe finger-like shapes onto a parchment-lined baking sheet.

Bake

Bake in a preheated oven at 180°C (350°F) for about 10-12 minutes or until lightly golden.

Cool Down

Remove from the oven and let the biscuit cuillère cool completely.

Combine Coffee and Port Wine

In a bowl, mix the brewed strong coffee with port wine. Set aside to cool.

Whisk Mascarpone

In a bowl, add the mascarpone cheese. In another bowl, whisk the heavy cream until soft peaks form.

Combine Mixtures

Add 50 grams of granulated sugar and vanilla extract to the mascarpone cheese and mix until smooth. Gently fold in the whipped cream until well combined.

Dip the Biscuits

Quickly dip each biscuit cuillère into the coffee mixture, ensuring they are soaked but not soggy.

Layer the Dessert

In a serving dish, arrange a layer of the dipped biscuits. Spread half of the mascarpone cream over the biscuits.

Repeat Layers

Add another layer of dipped biscuits, followed by the remaining mascarpone cream.

Chill

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve

Before serving, dust the top with cocoa powder and slice into portions.