Imported from Instagram
The Authentic Coffee Tiramisu
An Italian tiramisu with a light, fluffy mascarpone cream and ladyfingers soaked in strong coffee. It rests overnight in the refrigerator and is finished with unsweetened cocoa powder just before serving.
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Ingredients
- 3 eggs (separated, whites and yolks)
- 55 g sugar
- vanilla flavoring (a little; optional)
- 250 g mascarpone
- ladyfingers or boudoir biscuits (quantity not specified)
- strong coffee (brewed and cooled; quantity not specified)
- unsweetened cocoa powder (for dusting the surface just before serving; quantity not specified)
Steps
- 1
Separate the whites from the yolks of the three eggs, placing the whites in a clean bowl to whip later.
- 2
Add the sugar and a little optional vanilla flavoring to the yolks. Whisk until the mixture becomes pale.
- 3
Add the mascarpone to the sweetened yolks and whisk until smooth. Set it aside in the refrigerator while you prepare the egg whites.
- 4
Beat the egg whites until they form stiff peaks.
- 5
Gently fold the whipped egg whites into the mascarpone cream, taking care not to deflate them so the mixture remains fluffy.
- 6
Prepare very strong coffee and let it cool. Dip the ladyfingers or boudoir biscuits into it.
- 7
Arrange a first layer of soaked biscuits in the dish.
- 8
Add half of the cream over the biscuits and smooth the surface.
- 9
Make a second layer with the remaining coffee-soaked biscuits.
- 10
Spread the remaining cream over the biscuits and smooth the surface.
- 11
Cover and let the tiramisu rest overnight in the refrigerator, until its fluffy texture sets.
- 12
Just before serving, dust the surface with unsweetened cocoa powder.
Notes
The quantities of biscuits, coffee, and cocoa are not specified in the source; use enough to form the layers and cover the surface according to the dish you choose. The transcription does not provide the dish size or a method for covering it during refrigeration.
Nutrition per serving
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