• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

A classic Italian tiramisu: layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. Light, creamy, and perfectly balanced between bitter and sweet. Best chilled overnight for flavors to meld.

§Details

• ⏲️ Prep time: 25 min
• 🍳 Cook time: 4 hour and 25 min
• 🍽️ Servings: 6

§Ingredients

• 4 egg yolks
• 160g sugar
• 2 tbsp boiling water
• 500g mascarpone
• 4 egg whites
• 1 pinch of salt
• 3 dl strong coffee (espresso, for example)
• 2 tbsp sugar
• 2 tbsp amaretto (optional)
• 200g ladyfingers
• 2–3 tbsp cocoa powder

§Directions

1. Prepare all the ingredients. Beat the egg yolks, sugar, and boiling water until the mixture turns whitish. Incorporate the mascarpone.
2. Whip the egg whites with a pinch of salt until stiff, then gently fold them into the mixture.
3. Mix the coffee, sugar, and optionally the amaretto, then pour into a shallow dish. Briefly dip half of the ladyfingers into the mixture and immediately arrange them in the serving dish.
4. Cover the dipped ladyfingers with half of the mascarpone mixture. Repeat the process with the remaining ladyfingers and mascarpone.
5. Refrigerate the tiramisu for at least 4 hours.
6. Dust with cocoa powder just before serving.