Tiramisu parfait avec 6 ingrédients et texture idéale

Ingredients

• 4 pieces Eggs (organic, separated into yolks and whites)
• 4 tablespoons Granulated Sugar (one tablespoon per serving)
• 250 grams Mascarpone Cheese (full‑fat, at room temperature)
• 200 grams Ladyfinger Biscuits (Savoiardi) (about 24 biscuits)
• 200 milliliters Strong Brewed Coffee (cooled, unsweetened)
• 2 teaspoons Unsweetened Cocoa Powder (for dusting the top)
• 0.5 teaspoon Salt (pinch for egg whites)

Instructions

1. Separate Eggs

   Crack the four eggs and separate the yolks from the whites, keeping each part in separate bowls.

   Time: PT5M

2. Whip Egg Whites

   Add a pinch of salt to the bowl with the egg whites and beat with a hand mixer until soft peaks form. Gradually add the saved 1 tablespoon of sugar and continue beating until stiff, glossy peaks appear.

   Time: PT10M

3. Prepare Mascarpone Mixture

   In a separate bowl, whisk the four yolks with the remaining 3 tablespoons of sugar until the mixture lightens. Fold in the 250 g of mascarpone until smooth and homogeneous.

   Time: PT5M

4. Combine Whipped Whites and Mascarpone

   Gently fold the whipped egg whites into the mascarpone‑yolk mixture, turning the bowl so the mixture comes from the center outward. Stop when just combined; the batter should stay airy.

   Time: PT5M

5. Prepare Coffee Dip

   Pour the cooled strong coffee into a shallow dish large enough to dip the ladyfingers quickly.

   Time: PT2M

6. Assemble First Layer

   Briefly dip each ladyfinger (about 2 seconds) into the coffee—just enough to moisten without becoming soggy—and arrange them in a single layer at the bottom of the serving dish.

   Time: PT5M

7. Add First Cream Layer

   Spread half of the mascarpone‑egg‑white cream evenly over the first layer of biscuits.

   Time: PT5M

8. Second Layer

   Repeat the dipping process with the remaining ladyfingers, place them over the cream, and top with the remaining cream mixture.

   Time: PT5M

9. Dust with Cocoa

   Using a sieve, dust the surface generously with unsweetened cocoa powder.

   Time: PT2M

10. Chill

    Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the tiramisu set and develop its classic texture.

    Time: PT4H

11. Serve

    Slice the tiramisu with a clean knife, serve chilled, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

35 g

Fat

22 g

Fiber

1 g