Best Italian Desserts

Ingredients

• 4 large Egg Yolks (room temperature)
• 50 g Granulated Sugar (about 1/4 cup)
• 450 g Mascarpone Cheese (two 8‑oz packages, cold, full‑fat)
• 20 Ladyfinger Biscuits (Savoiardi) (store‑bought, snap in half lengthwise)
• 240 ml Strong Brewed Espresso (freshly brewed, cooled slightly)
• 2 tablespoons Unsweetened Cocoa Powder (for dusting just before serving)
• 0.5 g Pinch of Salt

Instructions

1. Whisk Egg Yolks and Sugar

   Place the 4 egg yolks and 50 g sugar in a mixing bowl. Whisk vigorously until the mixture becomes pale, thick, and ribbons fall off the whisk (about 5 minutes).

   Time: PT5M

2. Incorporate Mascarpone

   Add the cold mascarpone cheese in two portions, folding gently after each addition until fully combined and smooth.

   Time: PT3M

3. Prepare Espresso

   Brew 240 ml of strong espresso and let it cool for a couple of minutes. If you lack an espresso machine, brew very strong coffee using a moka pot.

   Time: PT5M

4. Snap and Dunk Ladyfingers

   Snap each ladyfinger in half lengthwise. Quickly dip each half in the espresso for 1–2 seconds—just enough to wet but not soggy.

   Time: PT2M

5. Assemble the Tiramisu Cups

   In each dessert cup, layer a row of espresso‑dipped ladyfinger halves, then spoon a layer of mascarpone cream. Repeat twice more, ending with a cream layer. Smooth the top with a spatula.

   Time: PT5M

6. Chill

   Cover the cups with plastic wrap and refrigerate for at least 6 hours (or overnight) to allow the flavors to meld and the biscuits to soften.

   Time: PT6H

   Temperature: 4°C

7. Finish with Cocoa

   Just before serving, sift a light dusting of unsweetened cocoa powder over each cup.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g