Easy Tiramisu Delight (Print Version)
Layered mascarpone cream and coffee-soaked biscuits dusted with cocoa for a smooth, rich treat.
# Ingredients:
Eggs
01 -
3 large eggs, separated into yolks and whites
Sweeteners and Flavors
02 -
1/2 cup caster sugar (110 g)
03 -
1/2 teaspoon vanilla extract
Dairy
04 -
8 ounces (250 g) mascarpone cheese, preferably high quality
Liquids
05 -
1 1/4 cups hot, strong black coffee
06 -
2 tablespoons Frangelico, Kahlua, or preferred liquor (optional)
Biscuits
07 -
6.5 ounces (200 g) ladyfinger biscuits (savoiardi or pavesini), about 24-30 pieces
Garnish
08 -
Unsweetened cocoa powder for dusting
# Instructions:
01 -
Beat egg yolks and caster sugar in a stand mixer on speed 6 to 7 for 10 minutes until pale and thickened.
02 -
Add vanilla extract and mascarpone cheese to yolk mixture; beat until smooth and just combined. Transfer to a separate bowl.
03 -
Clean the mixing bowl and whisk, then beat egg whites on speed 7 until stiff peaks form, approximately 3 minutes.
04 -
Gently fold half of the mascarpone mixture into the whipped egg whites. When mostly combined, fold in the remaining mascarpone mixture carefully to retain airiness.
05 -
Combine hot coffee with the chosen liquor (if using). Quickly dip ladyfingers and arrange a layer in the bottom of an 8-inch (20 cm) square dish.
06 -
Spread half of the mascarpone cream over the biscuit layer. Add another layer of coffee-dipped ladyfingers on top.
07 -
Spread the remaining mascarpone cream evenly over the second biscuit layer.
08 -
Cover and refrigerate for at least 4 to 5 hours, preferably overnight to set.
09 -
Dust the top with unsweetened cocoa powder immediately before serving.
# Notes:
01 -
Use a high-quality mascarpone for the best texture; cheap brands may cause runny cream. Strong coffee is essential for authentic flavor. Raw eggs are used traditionally; caution is advised for vulnerable individuals.