Classic Tiramisu

Ingredients

• 500g Mascarpone cheese
• 4 Eggs
• 100g Granulated sugar
• 200g Ladyfingers
• 300ml Espresso
• 2 EL Cocoa powder
• 60ml Amaretto liqueur
• 1 Prise Pinch of salt

Instructions

1. Separate eggs. Whisk egg yolks with 80g sugar in a double boiler until frothy, light, and creamy. Remove from heat and continue whisking until cooled.
2. In a separate bowl, stir the mascarpone until creamy. Gently fold the cooled egg yolk mixture into the mascarpone until well combined.
3. In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form. Gradually add the remaining sugar (20g) and continue whisking until meringue is firm. Gently fold the meringue into the mascarpone-egg yolk mixture.
4. Mix the espresso with Amaretto. Quickly dip each ladyfinger into the coffee-Amaretto mixture, being careful not to soak them for too long to prevent sogginess.
5. Arrange a layer of soaked ladyfingers in a serving dish. Spread a layer of mascarpone cream over them. Repeat this process until all ingredients are used, finishing with a layer of cream.
6. Refrigerate the Tiramisu for at least 4 hours, or preferably overnight, to allow it to set and the flavors to meld.
7. Before serving, generously dust the Tiramisu with cocoa powder.

Nutrition