Tiramisu
Tiramisu
Ingredients
For the Coffee
- as needed water, for coffee percolator
- as needed ground coffee
- 1 shot glass Marsala or Amaretto, optional
For the Cream
- 2 eggs, separated into whites and yolks
- 2 tablespoons sugar, 1 tablespoon per bowl
- 250 g mascarpone, divided in half (125g for egg yolks, 125g for egg whites)
For Assembly and Garnish
- as needed Savoiardi, (Lady Finger Biscuits)
- as needed cocoa powder, for dusting
- as needed chocolate, for shaving and decoration
Instructions
- 1
Add water to the bottom chamber of a coffee percolator (Moka pot).
⏱️ 1 min
- 2
Add ground coffee to the filter basket of the percolator.
⏱️ 1 min
- 3
Seal the lid by screwing the top part onto the base.
⏱️ 1 min
- 4
Place the percolator on a stovetop and boil until the coffee is brewed.
⏱️ 5 min
- 5
Pour the freshly brewed coffee into a bowl. Optionally, add a shot glass of Marsala or Amaretto to the coffee.
⏱️ 1 min
- 6
Place the coffee in the fridge to cool completely.
⏱️ 10 min
- 7
Separate 2 eggs into two clean glass bowls: one bowl for the egg whites and one for the egg yolks.
⏱️ 3 min
- 8
Add 1 tablespoon of sugar to the bowl with the egg whites.
⏱️ 1 min
- 9
Add 1 tablespoon of sugar to the bowl with the egg yolks.
⏱️ 1 min
- 10
Using an electric mixer, whip the egg whites until they form stiff peaks.
⏱️ 5 min
- 11
Using an electric mixer, whip the egg yolks until they are light and fluffy.
⏱️ 5 min
- 12
Take a 250g container of mascarpone. Add half of the mascarpone (approximately 125g) to the whipped egg yolk mixture.
⏱️ 2 min
- 13
Add the remaining half of the mascarpone (approximately 125g) to the whipped egg white mixture.
⏱️ 2 min
- 14
Gently fold the mascarpone into the egg white mixture using a spatula until just combined.
⏱️ 2 min
- 15
Gently fold the mascarpone into the egg yolk mixture using a spatula until just combined.
⏱️ 2 min
- 16
Retrieve the cooled coffee from the fridge. Dip individual Savoiardi (ladyfingers) into the coffee for 2-3 seconds each.
⏱️ 5 min
- 17
Arrange the coffee-dipped Savoiardi in a single layer at the bottom of a glass rectangular dish, ensuring there are no gaps in between. Break some ladyfingers to fit if necessary.
⏱️ 3 min
- 18
Pour the mascarpone-egg yolk mixture evenly over the first layer of Savoiardi.
⏱️ 1 min
- 19
Spread the mixture smoothly with a spatula.
⏱️ 1 min
- 20
Sift a layer of cocoa powder over the mascarpone-egg yolk mixture.
⏱️ 1 min
- 21
Shave some chocolate over the cocoa layer.
⏱️ 1 min
- 22
Repeat the process: Dip more Savoiardi into the coffee for 2-3 seconds each.
⏱️ 3 min
- 23
Arrange these dipped Savoiardi in a second layer on top of the chocolate and cocoa, again ensuring no gaps.
⏱️ 3 min
- 24
Pour the mascarpone-egg white mixture evenly over the second layer of Savoiardi.
⏱️ 1 min
- 25
Spread the mixture smoothly with a spatula.
⏱️ 1 min
- 26
Shave some chocolate over this layer.
⏱️ 1 min
- 27
Sift a final layer of cocoa powder over the top.
⏱️ 1 min
- 28
Cover the glass dish with food wrap or a lid.
⏱️ 1 min
- 29
Refrigerate the Tiramisu for at least 2 hours to allow it to set and flavors to meld.
⏱️ 120 min
- 30
After chilling, cut and serve individual slices. Optionally, sift more cocoa powder and add additional chocolate pieces on top of each served slice for garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu
For the Coffee
- as needed water, for coffee percolator
- as needed ground coffee
- 1 shot glass Marsala or Amaretto, optional
For the Cream
- 2 eggs, separated into whites and yolks
- 2 tablespoons sugar, 1 tablespoon per bowl
- 250 g mascarpone, divided in half (125g for egg yolks, 125g for egg whites)
For Assembly and Garnish
- as needed Savoiardi, (Lady Finger Biscuits)
- as needed cocoa powder, for dusting
- as needed chocolate, for shaving and decoration
Instructions
- 1
Add water to the bottom chamber of a coffee percolator (Moka pot).
⏱️ 1 min - 2
Add ground coffee to the filter basket of the percolator.
⏱️ 1 min - 3
Seal the lid by screwing the top part onto the base.
⏱️ 1 min - 4
Place the percolator on a stovetop and boil until the coffee is brewed.
⏱️ 5 min - 5
Pour the freshly brewed coffee into a bowl. Optionally, add a shot glass of Marsala or Amaretto to the coffee.
⏱️ 1 min - 6
Place the coffee in the fridge to cool completely.
⏱️ 10 min - 7
Separate 2 eggs into two clean glass bowls: one bowl for the egg whites and one for the egg yolks.
⏱️ 3 min - 8
Add 1 tablespoon of sugar to the bowl with the egg whites.
⏱️ 1 min - 9
Add 1 tablespoon of sugar to the bowl with the egg yolks.
⏱️ 1 min - 10
Using an electric mixer, whip the egg whites until they form stiff peaks.
⏱️ 5 min - 11
Using an electric mixer, whip the egg yolks until they are light and fluffy.
⏱️ 5 min - 12
Take a 250g container of mascarpone. Add half of the mascarpone (approximately 125g) to the whipped egg yolk mixture.
⏱️ 2 min - 13
Add the remaining half of the mascarpone (approximately 125g) to the whipped egg white mixture.
⏱️ 2 min - 14
Gently fold the mascarpone into the egg white mixture using a spatula until just combined.
⏱️ 2 min - 15
Gently fold the mascarpone into the egg yolk mixture using a spatula until just combined.
⏱️ 2 min - 16
Retrieve the cooled coffee from the fridge. Dip individual Savoiardi (ladyfingers) into the coffee for 2-3 seconds each.
⏱️ 5 min - 17
Arrange the coffee-dipped Savoiardi in a single layer at the bottom of a glass rectangular dish, ensuring there are no gaps in between. Break some ladyfingers to fit if necessary.
⏱️ 3 min - 18
Pour the mascarpone-egg yolk mixture evenly over the first layer of Savoiardi.
⏱️ 1 min - 19
Spread the mixture smoothly with a spatula.
⏱️ 1 min - 20
Sift a layer of cocoa powder over the mascarpone-egg yolk mixture.
⏱️ 1 min - 21
Shave some chocolate over the cocoa layer.
⏱️ 1 min - 22
Repeat the process: Dip more Savoiardi into the coffee for 2-3 seconds each.
⏱️ 3 min - 23
Arrange these dipped Savoiardi in a second layer on top of the chocolate and cocoa, again ensuring no gaps.
⏱️ 3 min - 24
Pour the mascarpone-egg white mixture evenly over the second layer of Savoiardi.
⏱️ 1 min - 25
Spread the mixture smoothly with a spatula.
⏱️ 1 min - 26
Shave some chocolate over this layer.
⏱️ 1 min - 27
Sift a final layer of cocoa powder over the top.
⏱️ 1 min - 28
Cover the glass dish with food wrap or a lid.
⏱️ 1 min - 29
Refrigerate the Tiramisu for at least 2 hours to allow it to set and flavors to meld.
⏱️ 120 min - 30
After chilling, cut and serve individual slices. Optionally, sift more cocoa powder and add additional chocolate pieces on top of each served slice for garnish.
⏱️ 2 min