- 5 eggs (separate yolks and whites in two bowls)
- 5 tablespoons of white sugar
- 1 lb (500 g) of mascarpone
- 3 cups of room temperature coffee (or hot chocolate)
- 30 ladyfingers
- unsweetened cocoa powder for dusting
- Get out a 9X13 pan with height of 2-3 inches and set aside.
- Make the coffee (or hot chocolate) and set aside in a dish that is deep enough to dip the biscuits.
- Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk*.
- Egg Whites: Place the egg whites in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the egg whites for about 5 minutes, or until they reach soft peaks. Set it aside in the fridge until ready to use.
- Egg Yolks: Place the egg yolks in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Mascarpone: add mascarpone cheese to the yolk mixture in 2 to 3 additions. Mix on low/medium speed until combined and uniform.
- Add ⅓ of the egg whites at a time into the mascarpone cream mixture. Then, gently mixing it in with a spatula from the downside to the upside, so that your egg whites doesn't loose its fluffiness. Set the cream in the fridge until ready to use.
- Meanwhile, quickly dip the ladyfinger biscuits into the coffee or hot chocolate* for about 1 second on each side. Do not over soak the lady fingers, otherwise your tiramisu will turn out too soggy. You want your biscuits to absorb enough liquid to make them moist and give them flavor.
- Place each ladyfinger at the bottom of the baking dish, and continue the process until the whole base is covered with ladyfingers. If necessary, feel free to break the cookie in half in order to fill the base up.
- Spread half of the prepared mascarpone cream gently over the ladyfinger base, making sure they're evenly covered. You can use a spatula or large spoon to help you with this.
- Repeat the process of soaking the ladyfingers in the coffee. Then, layer them over the cream, until is fully covered.
- Finally, spread evenly t he remaining mascarpone cream on top of the ladyfingers. Place Tiramisu in the fridge, and allow to set 6 hours, even better if you leave it overnight. Just before serving it, dust the dessert with cocoa powder, and Enjoy!
*Chocolate Variation: If using hot chocolate use 3 tablespoons of the our chocolate syrup recipe with 3 cups of hot water
* Eggless Variation: Omit the eggs in the recipe and substitute 300 ml (1 1/2 cups) of heavy whipping cream.
Make the whipped cream. Place cream in a large bowl using an electric mixer to whip it. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Set it aside in the fridge until ready to use.
Cream the mascarpone (without the egg yolks) and directly with the sugar until fluffy. About 3 minutes with an electric mixer. Add ⅓ of the whipped cream at a time, gently fold it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness.
Continue with recipe as directed dipping the lady fingers and layering the cream mixture.
- Prep Time: 30
- Cook Time: N/A
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian
Keywords: tiramisu, lady fingers, Italian dessert, mascarpone, eggs, chocolate