Nonna's Tiramisu

Ingredients

• 80 g egg yolks (pasteurized (or raw yolks heated in a bain-marie to 65°C))
• 120 g sugar (or erythritol)
• 500 g mascarpone cheese
• 120 ml espresso coffee (brewed and cold)
• 200 g ladyfingers (enough to cover two layers of the mold)
• pure cocoa powder (for dusting on top)

Steps

1. 1

   In a large bowl, combine the pasteurized yolks with the sugar (or erythritol).

2. 2

   Whisk the mixture vigorously until the yolks turn pale and increase in volume.

3. 3

   Add the mascarpone cheese to the yolk mixture and whisk gently until a smooth, lump-free cream is obtained.

4. 4

   Prepare the espresso coffee and let it cool slightly in a shallow dish or wide container.

5. 5

   Briefly dip the ladyfingers in the coffee, ensuring they soak but do not fall apart.

6. 6

   Place a first layer of soaked ladyfingers at the bottom of a mold or serving dish.

7. 7

   Cover the ladyfingers with a generous layer of the mascarpone cream, spreading it evenly.

8. 8

   Repeat the process with another layer of coffee-soaked ladyfingers and finish with the rest of the cream on top.

9. 9

   Refrigerate the tiramisu for at least 4 hours (preferably overnight) to allow it to set.

10. 10

    Just before serving, dust a generous layer of pure cocoa powder over the surface.

Notes

If you cannot find pasteurized yolks, you can use fresh egg yolks and whisk them with the sugar in a bain-marie, monitoring with a thermometer to ensure the mixture reaches 65°C to eliminate bacterial risks without curdling the egg.

Nutrition per serving

• dessert
• italian
• no-bake
• tiramisu
• sweet
• mascarpone