Tiramisu Recipe
Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Espresso
Brew 240 ml of strong espresso coffee. If desired, mix in 60 ml of coffee liqueur for added flavor. Set aside to cool.
- 2
Separate the Eggs
Carefully separate the yolks from the egg whites. Place the yolks in a mixing bowl and the egg whites in a separate bowl.
- 3
Mix Egg Yolks and Sugar
Add 100 g of granulated sugar to the bowl with the egg yolks. Whisk together until the mixture is pale and creamy.
- 4
Incorporate Mascarpone
Add 500 g of mascarpone cheese and 1 tsp of vanilla extract to the egg yolk mixture. Blend until smooth and well combined.
- 5
Whip Egg Whites
Using a hand mixer or stand mixer, whip the egg whites until stiff peaks form. This will add lightness to the mascarpone mixture.
- 6
Fold Egg Whites into Mascarpone
Gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the mixture.
- 7
Prepare Ladyfingers
Quickly dip each ladyfinger into the cooled espresso mixture, ensuring they are soaked but not soggy. Lay them in a single layer at the bottom of a serving dish.
- 8
Layer the Mixture
Spread half of the mascarpone mixture over the layer of ladyfingers. Smooth it out evenly.
- 9
Add Second Layer
Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone mixture on top.
- 10
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 11
Serve
Before serving, dust the top with cocoa powder. Slice and serve chilled.