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Tiramisu☕

This is my recipe for the classic Italian tiramisu. It pairs a perfectly whipped, velvety mascarpone cream base with ladyfingers lightly dipped in espresso. It is an elegant dessert that prioritizes high-quality ingredients and traditional techniques over modern shortcuts ;)
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Prep Time 30 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 9
Ingredients Method

Ingredients
  

INGREDIENTS ARE RIGHT ABOVE THE IMAGE :)

Method
 

  1. Prepare the Coffee: Brew your 2 espresso shots and stir in 1 tsp of sugar. Make sure the coffee cools down so it is warm or cool, but never hot.
  2. The Base: Separate your egg whites and yolks cleanly. Put the egg whites into the fridge to chill. Whisk the egg yolks, 50g of sugar, and vanilla extract together until light and fluffy (or until the sugar dissolves).Mix in the mascarpone just until smooth.
  3. Whip the Egg Whites: Beat your cold egg whites with a mixer for 30 seconds then add the 20g of sugar and whip until stiff peaks form.
    Gently fold half of your whipped egg whites into the mascarpone mixture. Slowly fold in the remaining half until you have a smooth cream base (don´t overmix). Place the bowl in the fridge.
    4. Stellka’s Tip: To test your egg whites, carefully flip the mixing bowl upside down! If they are whipped perfectly, they will stay completely locked inside the bowl without sliding out! 😉
  4. Assemble and Chill: Quickly dip each ladyfinger into the espresso, let the excess coffee drip off, and line them inside your baking form. Spread half of your cream over the biscuits, repeat with a second layer of dipped biscuits, and finish with the remaining cream.
    Place it in the fridge to set for at least 4 hours (overnight is way better) ! Sift a heavy layer of cocoa powder over the top right before serving. Enjoy ;)