Tiramisu with Mascarpone and Coffee

Ingredients

• 4 Large eggs (Separate into whites and yolks)
• 4 tbsp Sugar (1 tbsp for the yolks and 3 tbsp for the whites)
• 500 g Mascarpone
• 200 ml Strong coffee (Brew and cool)
• Ladyfingers (30–35 pieces; the author uses one large package)
• Cocoa powder (For decoration)
• 1 tbsp Liqueur (Optional)

Steps

1. 1

   Brew strong coffee and leave it to cool.

2. 2

   Separate the eggs into whites and yolks, placing them in separate bowls.

3. 3

   Add 1 tbsp of sugar to the yolks. Beat until the mixture becomes pale and fluffy.

4. 4

   Add the mascarpone to the yolk mixture and stir with a spatula until smooth.

5. 5

   Add 1 tbsp of liqueur, if using, and stir.

6. 6

   Add the remaining 3 tbsp of sugar to the egg whites and beat until stiff peaks form.

7. 7

   Gently fold the whipped egg whites into the mascarpone mixture until smooth.

8. 8

   Very quickly dip each ladyfinger into the cooled coffee on one side only so that it does not become soggy.

9. 9

   Arrange the soaked ladyfingers on the bottom of the dish.

10. 10

    Pour half of the cream over the ladyfingers and spread it evenly.

11. 11

    Add a second layer of ladyfingers, dipping them quickly on one side into the coffee in the same way.

12. 12

    Pour the remaining cream on top and spread it into an even layer.

13. 13

    Refrigerate the tiramisu for several hours.

14. 14

    Dust the dessert with cocoa powder before serving.

Notes

The source does not specify the exact chilling time, dish size, or amount of cocoa for decoration. Since the cream contains raw eggs, use very fresh or pasteurized eggs and keep the dessert refrigerated.

Nutrition per serving

• dessert
• Italian cuisine
• no-bake
• tiramisu
• coffee
• mascarpone
• chilled dessert
• festive dessert