Servings: 8–10
Prep Time: 30 minutes
Chill Time: At least 4 hours (preferably overnight)
Total Time: 4 hours 30 minutes
Ingredients
- 6 large eggs, separated (yolks and whites)
- ¾ cup (150g) granulated sugar, divided
- 16 oz (450g) mascarpone cheese, softened to room temperature
- 1 ½ cups (360ml) strong brewed coffee or espresso, cooled
- ¼ cup (60ml) coffee liqueur (e.g., Kahlua) or dark rum (optional)
- 36–40 ladyfingers (savoiardi), about 2 packages (depending on dish size)
- ¼ cup (25g) unsweetened cocoa powder, for dusting
- Optional: 1–2 oz (30–60g) dark chocolate, grated, for extra garnish
Instructions
- Prepare the Coffee Mixture:
- In a shallow bowl, combine the cooled coffee and coffee liqueur (if using). Set aside to cool completely.
- Make the Mascarpone Cream:
- In a large bowl, whisk the egg yolks and ½ cup (100g) of the sugar until pale and thick (about 3–5 minutes). You can use a hand mixer for this.
- Add the mascarpone cheese and whisk until smooth and fully incorporated. Set aside.
- In a separate clean bowl, beat the egg whites with the remaining ¼ cup (50g) sugar until stiff peaks form (about 3–5 minutes with a hand mixer).
- Gently fold the whipped egg whites into the mascarpone mixture in 2–3 batches, using a spatula to keep the mixture light and airy.
- Assemble the Tiramisu:
- Lightly dip each ladyfinger into the coffee mixture for 1–2 seconds (don’t soak too long or they’ll get soggy). Place a single layer of dipped ladyfingers in the bottom of a 9×13-inch (23x33cm) dish or similar-sized serving dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add another layer of dipped ladyfingers on top, then cover with the remaining mascarpone cream, smoothing the surface.
- Chill and Finish:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.
- Before serving, dust the top generously with cocoa powder using a fine sieve. Add grated dark chocolate on top if desired.
- Serve:
- Slice or scoop into portions and serve cold. Enjoy with a cup of coffee or espresso!
Notes
- Egg Safety: Traditional tiramisu uses raw eggs. If you’re concerned about this, use pasteurized eggs or skip the egg whites and substitute the yolks with ½ cup (120ml) heavy cream, whipped to soft peaks, folded into the mascarpone.
- Alcohol-Free: Omit the liqueur and use extra coffee or a splash of vanilla extract.
- Make Ahead: Tiramisu tastes even better after 24 hours in the fridge and can be stored for up to 3 days.