The Ultimate Tiramisu
The Ultimate Tiramisu
Ingredients
- 4 eggs, separated
- 3/4 cup granulated sugar, (divided, 1/2 cup for whites, 1/2 cup for yolks)
- 17 1/2 ounces mascarpone
- 1 teaspoon vanilla paste
- 1 pinch salt
- 32 ladyfingers
- 1 cup strong coffee, cooled
- as needed cocoa powder, for dusting
Instructions
- 1
Separate the egg whites from the yolks, placing them into two separate large mixing bowls.
⏱️ 2 min
- 2
In the bowl with the egg whites, add 1/2 cup (80g) of the granulated sugar. Using an electric mixer, whisk the egg whites and sugar until they form stiff, glossy peaks.
⏱️ 5 min
- 3
In the separate bowl with the egg yolks, add the remaining 1/2 cup (80g) of granulated sugar. Whisk with an electric mixer until the mixture is pale, thick, and fluffy.
⏱️ 4 min
- 4
To the egg yolk mixture, add the mascarpone, vanilla paste, and a pinch of salt. Whisk until the mixture is smooth and well combined.
⏱️ 3 min
- 5
Gently fold the whisked egg whites into the mascarpone mixture in two additions. Be careful not to deflate the egg whites, as this will keep the tiramisu light and airy.
⏱️ 4 min
- 6
Quickly dip each ladyfinger into the cooled strong coffee, just for a second on each side to ensure they are moistened but not soggy.
⏱️ 5 min
- 7
Arrange half of the coffee-dipped ladyfingers in a single layer at the bottom of your serving dish.
⏱️ 2 min
- 8
Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
⏱️ 2 min
- 9
Repeat with the remaining ladyfingers, creating a second layer, and then top with the remaining mascarpone mixture. Smooth the top with a spatula.
⏱️ 3 min
- 10
Cover the dish with plastic wrap and refrigerate overnight (or for at least 8 hours) to allow the flavors to meld and the tiramisu to set.
- 11
Before serving, sieve a generous layer of cocoa powder over the top of the tiramisu.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Tiramisu
- 4 eggs, separated
- 3/4 cup granulated sugar, (divided, 1/2 cup for whites, 1/2 cup for yolks)
- 17 1/2 ounces mascarpone
- 1 teaspoon vanilla paste
- 1 pinch salt
- 32 ladyfingers
- 1 cup strong coffee, cooled
- as needed cocoa powder, for dusting
Instructions
- 1
Separate the egg whites from the yolks, placing them into two separate large mixing bowls.
⏱️ 2 min - 2
In the bowl with the egg whites, add 1/2 cup (80g) of the granulated sugar. Using an electric mixer, whisk the egg whites and sugar until they form stiff, glossy peaks.
⏱️ 5 min - 3
In the separate bowl with the egg yolks, add the remaining 1/2 cup (80g) of granulated sugar. Whisk with an electric mixer until the mixture is pale, thick, and fluffy.
⏱️ 4 min - 4
To the egg yolk mixture, add the mascarpone, vanilla paste, and a pinch of salt. Whisk until the mixture is smooth and well combined.
⏱️ 3 min - 5
Gently fold the whisked egg whites into the mascarpone mixture in two additions. Be careful not to deflate the egg whites, as this will keep the tiramisu light and airy.
⏱️ 4 min - 6
Quickly dip each ladyfinger into the cooled strong coffee, just for a second on each side to ensure they are moistened but not soggy.
⏱️ 5 min - 7
Arrange half of the coffee-dipped ladyfingers in a single layer at the bottom of your serving dish.
⏱️ 2 min - 8
Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
⏱️ 2 min - 9
Repeat with the remaining ladyfingers, creating a second layer, and then top with the remaining mascarpone mixture. Smooth the top with a spatula.
⏱️ 3 min - 10
Cover the dish with plastic wrap and refrigerate overnight (or for at least 8 hours) to allow the flavors to meld and the tiramisu to set.
- 11
Before serving, sieve a generous layer of cocoa powder over the top of the tiramisu.
⏱️ 2 min