Tiramisu

420 min · Easy · Serves 4

396 kcal per serving · 5g protein

Espresso-soaked ladyfingers layered with airy mascarpone cream under a dusting of cocoa. The Italian classic, worth the overnight chill.

Ingredients

• 250 g Mascarpone
• Egg × 3
• 200 g Ladyfingers (biscuits)
• 240 ml Coffee (brewed)
• 80 g Raw cane sugar
• 2 tsp Cocoa powder
• 1 sach Vanilla sugar
• 2 tbsp Amaretto
• 2 g Salt

Method

1. Separate Eggs

   

   Separate the egg whites from the yolks into two different mixing bowls.

2. Beat Egg Whites

   

   Add the whites to a mixing bowl with a pinch of salt. Beat the egg whites with an electric hand mixer until stiff — they should stand in firm peaks and not slide when you tilt the bowl.

3. Whisk Yolks

   

   In the second mixing bowl, add the egg yolks and sugar. Whisk until the mixture is white and slightly frothy.

4. Add Mascarpone

   

   Add the mascarpone cream, amaretto, and vanilla sugar to the yolk mixture. Whisk until smooth and well combined.

5. Fold Whites

   

   Gently fold the beaten egg whites into the egg/mascarpone mixture using a spatula — cut down through the middle, sweep along the bottom and up the side, and turn the bowl as you go — until no white streaks remain, taking care not to deflate them.

6. Prepare Ladyfingers

   

   Prepare the coffee and pour it into a shallow dish to cool. Dip the ladyfingers on both sides to coat them in coffee, then arrange them in a single layer at the bottom of a rectangular dish.

7. Spread a layer of mascarpone

   

   Spread a layer of mascarpone cream over the ladyfingers. Cover with a second layer of ladyfingers then top with the remaining mascarpone cream.

8. Cover with cling film

   

   Cover with cling film and refrigerate for at least 6 hours (ideally overnight).

9. Serve

   

   Take out the tiramisu just before serving and dust with cocoa powder. Enjoy!