Italian no-bake dessert. Layers of ladyfingers dipped in espresso and layers of mascarpone cream.
Prep Time 30minutes
Author Muna Kenny
3large egg yolks
½cup+ 2 tablespoon mascarpone cheese
1tablespoonsugar to add to the whipping creamoptional
2 ½cupcold espresso
3tablespoonunsweetened cocoa powder for dusting
In a bowl, beat the egg yolks then add the sugar and beat for two to three minutes.
Place the bowl over a double boiler and continue whisking for 10 minutes on low heat.
The egg and sugar mixture should get lighter in color, and now it is called sabayon. Remove the sabayon from the heat and let it come to room temperature.
Add to the previous mixture, mascarpone cheese, and vanilla. Beat the ingredients until combined.
In a different bowl (it’s better to leave the mixing bowl in the fridge for 15 minutes before using it.) pour the cream and beat until stiff peaks. In this step you can add one tablespoon sugar, it is optional!
Add half the whipped cream to the previous egg mixture and fold using a spatula. Add the other half and continue folding until combined. Do not overfold.
Dip the ladyfingers in the coffee for a second or two, do not soak the ladyfingers or the tiramisu will collapse.
Arrange the dipped ladyfingers at the bottom of a 7-inch baking pan.
Spoon half the mascarpone mixture over the arranged ladyfingers. Spread the mixture evenly using a spatula or spoon.
Repeat the previous step by arranging another layer of dipped ladyfinger and topping it with tiramisu cream.
Cover and refrigerate for up to six hours.
Dust the tiramisu with cocoa powder before serving.