The Ultimate Tiramisu

Ingredients

• 4 Large eggs (Separated; keep yolks completely out of the whites)
• 80 g Caster sugar (For whipping with the egg whites)
• 80 g Caster sugar (For whipping with the egg yolks)
• 500 g Mascarpone
• 1 tsp Vanilla paste
• Salt (A good pinch)
• 32 Ladyfingers (Approximately 320 g total; use crisp savoiardi-style biscuits)
• 1.5 cup Very strong coffee (Use 1–2 cups as needed; cooled before dipping)
• Unsweetened cocoa powder (For a generous layer of dusting)

Steps

1. 1

   Separate the eggs, placing the whites in a large clean bowl and the yolks in a separate bowl. Make sure no yolk gets into the whites, or they may not whip properly.

2. 2

   Add 80 g of the caster sugar to the egg whites. Whisk until the whites are stiff, glossy, and hold firm peaks when the whisk is lifted.

3. 3

   Add the remaining 80 g of caster sugar to the egg yolks. Whisk until the yolks are pale, thick, and fluffy.

4. 4

   Add the mascarpone to the yolk mixture.

5. 5

   Add the vanilla paste and a good pinch of salt to the mascarpone and yolk mixture.

6. 6

   Whisk the mascarpone mixture until smooth and creamy, with no visible lumps.

7. 7

   Add half of the whipped egg whites to the mascarpone mixture. Fold gently with a spatula until mostly incorporated, taking care not to deflate the mixture.

8. 8

   Add the remaining whipped egg whites and fold gently until the filling is evenly combined and airy.

9. 9

   Prepare 1–2 cups of very strong coffee and let it cool completely. Pour it into a shallow dish wide enough for dipping the ladyfingers.

10. 10

    Dip each ladyfinger into the cooled coffee for only about 1 second. Turn or remove it immediately; the biscuits should be moistened but not soggy.

11. 11

    Arrange half of the coffee-dipped ladyfingers in a serving dish, forming an even first layer.

12. 12

    Spread half of the mascarpone mixture evenly over the ladyfingers.

13. 13

    Dip the remaining ladyfingers very briefly in the coffee and arrange them over the mascarpone layer.

14. 14

    Spread the remaining mascarpone mixture over the second layer of ladyfingers and smooth the top.

15. 15

    Cover the dish and refrigerate overnight so the tiramisu can set and the flavors can develop.

16. 16

    The next day, sieve a generous layer of cocoa powder over the top. Slice or spoon into portions and serve chilled.

Notes

The tiramisu must chill overnight for the best texture. Dip the ladyfingers very quickly—about one second—to prevent them from becoming soggy. Because the eggs are not cooked, use very fresh or pasteurized eggs and keep the tiramisu refrigerated.

Nutrition per serving

• dessert
• Italian
• no-bake
• make-ahead
• coffee
• mascarpone
• vegetarian