Tiramisu is probably one of my favorite desserts of all time.
The mixture of mascarpone cheese with coffee and chocolate, oh my goodness, a combination made in heaven.
Anytime I visit an Italian restaurant and this is on the menu, you better believe that I am going to order it.
Also, since gelato season is upon us here in Germany, you can find tiramisu gelato in most of the shops. I cannot get enough.
And did I mention this recipe is beyond easy to make? It is so easy, so delicious, and the hardest part is waiting for it to chill in the refrigerator before diving in!
- 4 egg yolks
- 3 egg whites
- 6 tablespoons granulated sugar, divided
- 2 cups mascarpone cheese
- 30 (roughly) lady finger cookies
- 1-1/2 cups strongly brewed coffee
- 4 tablespoons coffee liqueur, optional
- 3 tablespoons dark chocolate, grated
- 1 tablespoon cocoa powder
- Separate the egg yolks and whites into separate bowls. Place the egg yolks into a large bowl with 3 tablespoons of the granulated sugar. Place egg whites in the bowl of an electric mixer with the remaining 3 tablespoons granulated sugar.
- Whisk the egg yolks with a whisk or handheld mixer until they are pale and thick. Add in the mascarpone and mix until smooth and creamy.
- Meanwhile, whisk the egg whites until they are stiff and look glossy. Fold the egg whites into the mascarpone mixture, a third at a time. Gently fold to not break up the egg whites. Continue with remaining egg whites until completely incorporated.
- Mix the coffee with liqueur (if using) in a shallow bowl. Dip the lady fingers in the coffee mixture on both sides, about 2-3 seconds total.
- Lay the lady fingers in a baking dish to make an even layer. Spread half of the mascarpone mixture over the lady fingers and make it smooth. Top with grated dark chocolate.
- Continue with another layer of lady fingers that have been dipped with the coffee mixture, then topped with the other half of the mascarpone mixture.
- Finally, dust the top of the tiramisu with cocoa powder.
- Chill in the refrigerator for 6-8 hours before serving. Keep stored in refrigerator for 2-3 days.
Separate egg yolks and egg whites in separate bowls.
Place egg yolks in a large mixing bowl. Sprinkle the top with 3 tablespoons granulated sugar.
Place the egg whites in the bowl of a stand mixer and add an additional 3 tablespoons granulated sugar.
With a handheld mixer, whip the egg yolks until pale and fluffy.
Add in 2 cups mascarpone cheese and continue to mix until smooth.
Meanwhile, whip the egg whites until they are stiff and look glossy.
Add egg whites into the mascarpone mixture in thirds.
Fold the egg whites very gently. Continue with remaining egg whites until completely incorporated.
Place some strongly brewed coffee and some coffee liqueur in a shallow bowl. Dip lady fingeres in the coffee mixture on both sides, about 2-3 seconds total.
Lay the soaked lady fingers into a baking dish in an even layer.
Spread the half of the mascarpone cheese mixture over the lady fingers.
And sprinkle some grated dark chocolate over the top.
And continue with making another layer.
First the dipped lady fingers.
The the remaining half of the mascarpone mixture.
Then top the tiramisu with cocoa powder.
Refrigerate for 6-8 hours before serving.
Cut into squares and serve.
Tiramisu can be stored in the refrigerator for 2-3 days, if it lasts that long.
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