This easy-to-make tiramisu combines rich espresso-soaked ladyfingers with a creamy mascarpone custard, topped with cocoa powder and dark chocolate for an indulgent, no-bake treat. Perfectly chilled for 12-24 hours to develop full flavor.
Ingredients extracted via AI
Ingredients
350 ml coffee2 egg yolk1 PL sugar125 g mascarpone cheeseegg whitesavoiardi ladyfingerscocoa powderdark chocolate
Procedure generated via AI
Brew about 350 ml of strong coffee or espresso and let it cool completely in a bowl.
Once the coffee is nearly cold, whisk 2 egg yolks with 1 tablespoon of sugar until the mixture is pale, smooth, and creamy.
Add half of the 250 g tub of mascarpone cheese and gently fold it in with a spatula until fully incorporated into the yolk mixture.
Beat the egg whites until stiff peaks form.
Carefully fold the remaining mascarpone into the egg whites, taking care not to deflate the mixture.
Make sure the coffee is fully cooled; otherwise, the ladyfingers will fall apart.
Dip the ladyfingers into the coffee for 2 to 3 seconds and arrange them in a medium-sized dish with the sugared side facing down.
If using a square dish, cut the ladyfingers as needed to fit neatly in two layers.
Spread the yolk and mascarpone cream evenly over the ladyfingers with a spatula.
Dust the top with a uniform layer of good quality cocoa powder and, optionally, grated dark chocolate.