Ingredients
Scale
- 1½ cups strong espresso (or any strong coffee. I use 4½ tbsp instant espresso powder in 360g hot water.)
- 4 large eggs (yolks and whites separated. Purchase pasteurized eggs if you need to (see note 1))
- ¾ cup white granulated sugar (¼ cup (50g) for the egg yolks and ½ cup (100g) for the egg whites.)
- 2 cups cold mascarpone (16oz in the US. See note 2 about type to use.)
- 1 tsp vanilla extract/essence
- 40 ladyfingers
- cocoa powder (about 2 tbsp for dusting on top)
Instructions
- Start by brewing strong hot coffee (espresso is preferable). Allow it to cool.
- In a large bowl, mix the egg yolks with ¼ cup (50g) of granulated sugar. Using a hand or stand mixer on medium-high speed, whip for approximately 5 minutes until the mixture turns thick and pale. Keep mixing until it forms ribbons that rest on the surface for a few seconds before merging back.
- Incorporate the cold mascarpone and vanilla into the egg yolk mixture. Blend on medium speed for around 3 minutes until the mixture is thick and creamy, maintaining a slightly soft consistency that holds its shape reasonably well (refer to the video for a visual guide).
- In a separate clean medium bowl, whisk the egg whites on medium speed for about 30 seconds until frothy. Gradually add ½ cup (100g) of granulated sugar and continue whipping until stiff peaks form (this takes about 5 minutes). Avoid over-whipping the egg whites.
- Gently fold half of the egg whites into the egg yolk mixture using a spatula until just combined. Then, add the remaining egg whites and continue folding until fully blended, being cautious not to deflate the air bubbles or overmix, which could lead to a runny mixture.
- For assembly: Ensure your coffee is at room temperature or slightly warm (not hot). Quickly dip each ladyfinger in the coffee for no more than 1 second on each side and place it at the bottom of a 9×13 inch dish. Repeat this process until the bottom is completely covered, breaking some ladyfingers if necessary to fill small corners. Ensure there are no gaps between the ladyfingers.
- Spread half of the mascarpone cream evenly on top, reaching the edges of the dish.
- Quickly dip the remaining ladyfingers in the coffee and arrange them over the mascarpone cream, ensuring no gaps remain.
- Spread the remaining mascarpone cream over the top as evenly as possible.
- Cover tightly with plastic wrap (ensuring it does not touch the cream) and refrigerate for at least 8 hours, preferably overnight.
- When ready to serve, dust with cocoa powder and enjoy.
Notes
TECHNIQUE TIP: Ensure the mascarpone is cold before mixing to achieve the perfect creamy texture.
STORAGE: Store Tiramisu in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 30 minutes
- chilling time: 8 hours
- Category: afternoon tea
- Cuisine: Italian
Nutrition
- Calories: 391 kcal
- Sugar: 13 g
- Sodium: 104 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 37 g
- Fiber: 0.4 g
- Protein: 9 g
- Cholesterol: 183 mg
