Tiramisu Recipe

Brew the Espresso

Brew 1 cup of strong espresso coffee and let it cool. Once cooled, add 1 tablespoon of sugar to the coffee and stir until dissolved. Set aside.

Separate the Eggs

Separate the eggs, placing the egg whites in a large mixing bowl and the egg yolks in another bowl.

Beat Egg Yolks

Add half of the sugar (1/2 tablespoon) to the egg yolks and beat until the mixture becomes pale and creamy.

Add Mascarpone

Fold in 1 cup of mascarpone cheese into the egg yolk mixture until smooth and well combined.

Whisk Egg Whites

In the bowl with egg whites, whisk until stiff peaks form. Gently fold the egg whites into the mascarpone mixture until fully incorporated.

Whip the Cream

In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.

Combine Mixtures

Ensure all components of the filling are well combined, creating a light and airy mixture.

Dip the Ladyfingers

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

Layer the Ingredients

In a 9x9 inch dish, place a layer of soaked ladyfingers at the bottom, followed by half of the mascarpone filling. Smooth it out evenly.

Repeat the Layers

Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone filling on top.

Chill the Tiramisu

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Dust with Cocoa

Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings.

Serve

Cut into squares and serve chilled. Enjoy your delicious homemade tiramisu!