Imported from Instagram

Tiramisu

Name: Tiramisu
Prep time: 30 min
Total time: 270 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 500 g Mascarpone; 4 Eggs (Separated into yolks and whites); 100 g Fine granulated sugar; 275 g Ladyfingers (savoiardi) (The source states 250–300 g); 300 ml Strong espresso or coffee (Allow to cool completely); 3 tbsp Marsala; Unsweetened cocoa powder (To taste; sprinkle generously over the tiramisu just before serving); Salt (A small pinch)

Recipe by Koen Peters @koen.kookt.alles · Instagram

Imported by Andries Jongsma on SeeMeCook

A classic Italian tiramisu without whipped cream, made with ladyfingers dipped in espresso and Marsala and a light mascarpone cream. The tiramisu rests in the refrigerator for at least four hours and is generously dusted with unsweetened cocoa powder just before serving.

7 servings270 minItalian

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Ingredients

500 g Mascarpone
4 Eggs (Separated into yolks and whites)
100 g Fine granulated sugar
275 g Ladyfingers (savoiardi) (The source states 250–300 g)
300 ml Strong espresso or coffee (Allow to cool completely)
3 tbsp Marsala
Unsweetened cocoa powder (To taste; sprinkle generously over the tiramisu just before serving)
Salt (A small pinch)

Steps

1
Prepare about 300 ml of strong espresso or coffee and allow it to cool completely.
2
Separate the eggs. Put the yolks and sugar in a bowl and whisk until the mixture is light, thick, and creamy.
3
Add the mascarpone to the egg yolk and sugar mixture. Mix gently until smooth.
4
Beat the egg whites with a small pinch of salt until stiff peaks form.
5
Carefully fold the beaten egg whites into the mascarpone mixture. Do not stir too vigorously, so the tiramisu remains light and airy.
6
Mix the completely cooled espresso or coffee with the Marsala.
7
Dip the ladyfingers one at a time very briefly into the coffee mixture. They should absorb the coffee without becoming completely soft and soggy.
8
Arrange a layer of dipped ladyfingers on the bottom of a dish.
9
Spread half of the mascarpone cream over the layer of ladyfingers.
10
Make another layer with the remaining ladyfingers.
11
Finish with the remaining mascarpone cream and spread it evenly if necessary.
12
Refrigerate the tiramisu for at least 4 hours. According to the source, chilling it overnight makes the tiramisu even more delicious.
13
Generously dust the tiramisu with unsweetened cocoa powder just before serving.

Notes

The source specifies 250–300 g of ladyfingers; the midpoint of this range was used for the nutritional estimate. The amount of cocoa powder is not specified. The tiramisu contains raw eggs; use very fresh or pasteurized eggs if desired.