Tiramisu
Tiramisu
Ingredients
- 4 large pasteurized eggs, separated
- 1/2 cup sugar
- 14 oz mascarpone
- 300ā350 ml cold espresso
- 1 pack Savoiardi ladyfingers
- as needed unsweetened cocoa powder, for dusting
Instructions
- 1
Carefully separate the yolks from the whites of 4 large pasteurized eggs. Place the egg yolks in a large mixing bowl and the egg whites in a separate measuring cup or bowl.
ā±ļø 3 min
- 2
Add 1/2 cup (100 g) sugar to the egg yolks in the large mixing bowl. Using an electric hand mixer, whip the egg yolks and sugar together until the mixture becomes pale yellow, thick, and creamy.
ā±ļø 5 min
- 3
Add 14 oz (400 g) mascarpone to the whipped egg yolk and sugar mixture. Continue mixing with the electric hand mixer until the mascarpone is fully incorporated and the mixture is smooth.
ā±ļø 4 min
- 4
Clean the beaters of the electric hand mixer. Whip the separated egg whites in their separate container until stiff peaks form.
ā±ļø 5 min
- 5
Gently add the whipped egg whites to the mascarpone and egg yolk mixture. Using a spatula, carefully fold the egg whites into the mascarpone mixture until just combined, maintaining the airy texture.
ā±ļø 4 min
- 6
Pour 300ā350 ml (about 1 1/2 cups) of cold espresso into a shallow dish or bowl, wide enough to dip ladyfingers.
ā±ļø 1 min
- 7
Quickly dip each Savoiardi ladyfinger into the cold espresso, ensuring it is moistened but not oversaturated or soggy. Arrange a single layer of the soaked ladyfingers at the bottom of a serving dish. Spread an even layer of the mascarpone cream mixture over the ladyfingers. Repeat the layering process: dip and arrange another layer of ladyfingers, then spread a final layer of the mascarpone cream mixture on top.
ā±ļø 3 min
- 8
Place the assembled tiramisu in the refrigerator and chill for at least 6 hours to allow it to set.
ā±ļø 360 min
- 9
Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder using a sieve.
- 10
Scoop and serve the chilled tiramisu.
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu
- 4 large pasteurized eggs, separated
- 1/2 cup sugar
- 14 oz mascarpone
- 300ā350 ml cold espresso
- 1 pack Savoiardi ladyfingers
- as needed unsweetened cocoa powder, for dusting
Instructions
- 1
Carefully separate the yolks from the whites of 4 large pasteurized eggs. Place the egg yolks in a large mixing bowl and the egg whites in a separate measuring cup or bowl.
ā±ļø 3 min - 2
Add 1/2 cup (100 g) sugar to the egg yolks in the large mixing bowl. Using an electric hand mixer, whip the egg yolks and sugar together until the mixture becomes pale yellow, thick, and creamy.
ā±ļø 5 min - 3
Add 14 oz (400 g) mascarpone to the whipped egg yolk and sugar mixture. Continue mixing with the electric hand mixer until the mascarpone is fully incorporated and the mixture is smooth.
ā±ļø 4 min - 4
Clean the beaters of the electric hand mixer. Whip the separated egg whites in their separate container until stiff peaks form.
ā±ļø 5 min - 5
Gently add the whipped egg whites to the mascarpone and egg yolk mixture. Using a spatula, carefully fold the egg whites into the mascarpone mixture until just combined, maintaining the airy texture.
ā±ļø 4 min - 6
Pour 300ā350 ml (about 1 1/2 cups) of cold espresso into a shallow dish or bowl, wide enough to dip ladyfingers.
ā±ļø 1 min - 7
Quickly dip each Savoiardi ladyfinger into the cold espresso, ensuring it is moistened but not oversaturated or soggy. Arrange a single layer of the soaked ladyfingers at the bottom of a serving dish. Spread an even layer of the mascarpone cream mixture over the ladyfingers. Repeat the layering process: dip and arrange another layer of ladyfingers, then spread a final layer of the mascarpone cream mixture on top.
ā±ļø 3 min - 8
Place the assembled tiramisu in the refrigerator and chill for at least 6 hours to allow it to set.
ā±ļø 360 min - 9
Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder using a sieve.
- 10
Scoop and serve the chilled tiramisu.