Tiramisu Recipe

Prepare the Biscuit Cuillère

Preheat the oven to 190°C (375°F). In a bowl, whisk together the egg yolks and sugar until pale and creamy. Gently fold in the flour and vanilla extract until just combined.

In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the yolk mixture in three additions, being careful not to deflate the mixture.

Line a baking tray with parchment paper and pipe the batter into finger shapes (about 10 cm long). Bake for 10-12 minutes or until golden. Let cool.

Make the Coffee Mixture

In a bowl, combine the brewed coffee, Porto wine, and sugar. Stir until the sugar is dissolved. Set aside to cool.

Prepare the Mascarpone Cream

In a large bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Whip until soft peaks form.

Be careful not to overwhip; the mixture should be smooth and creamy.

Assemble the Tiramisu

Dip each biscuit quickly into the coffee mixture, ensuring they are soaked but not falling apart. Layer half of the soaked biscuits in a serving dish.

Spread half of the mascarpone cream over the biscuits. Repeat the process with another layer of soaked biscuits and the remaining mascarpone cream.

Cover and refrigerate for at least 4 hours, preferably overnight.

Garnish the Tiramisu

Before serving, dust the top with cocoa powder and sprinkle with dark chocolate shavings for decoration.