Ingredients
500g mascarpone cheese (about 2 cups)
4 large eggs
100g granulated sugar (about 1/2 cup)
200g ladyfingers (Savoiardi, about 30–35 biscuits)
300ml strong brewed chilled coffee (about 1 1/4 cups)
2–3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
Instructions
Brew strong coffee or espresso and allow it to cool completely.
Pour the cooled coffee into a shallow dish.
Separate the egg yolks from the whites.
In a large bowl, whisk the egg yolks with sugar until pale yellow and creamy.
Add mascarpone cheese and vanilla extract to the yolk mixture and gently whisk or fold until smooth and well combined.
In a separate, clean bowl, whip the egg whites until stiff peaks form.
Carefully fold the whipped egg whites into the mascarpone mixture until just incorporated.
Dip ladyfingers quickly into the coffee to avoid oversaturation and arrange a layer in the base of a serving dish.
Spread half the mascarpone cream over the ladyfingers and repeat with another layer of dipped ladyfingers and the remaining cream.
Dust the top with unsweetened cocoa powder and chill for at least 4 hours before serving.
Notes
Use high-quality mascarpone and fresh eggs for the best flavor and texture.
Do not let the ladyfingers sit in the coffee too long to prevent becoming soggy.
For a non-dairy version, use vegan mascarpone and check that your ladyfingers are egg-free.
Chill the tiramisu for at least 4 hours for optimal flavor melding.
- Prep Time: 30
- Category: Tiramisu & Coffee Dessert Recipes
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 2-3 tbsp)
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 145mg