HOW TO MAKE THE BEST TIRAMISU

Ingredients

• 1.5 cups Espresso (Strong brewed espresso, cooled to room temperature)
• 6 large Eggs (Yolks separated; whites discarded or saved for another use)
• 1 cup Granulated Sugar (Fine granulated sugar)
• 1.33 cups Heavy Cream (Chilled, for whipping to stiff peaks)
• 1.25 cups Mascarpone Cheese (Room temperature, smooth)
• 24 pieces Ladyfingers (Store‑bought, about 2 layers per 8‑inch dish)
• 2 tablespoons Unsweetened Cocoa Powder (For dusting the top)

Instructions

1. Brew Espresso

   Brew 1½ cups of strong espresso using an espresso machine or moka pot. Set aside to cool to room temperature.

   Time: PT5M

2. Separate Eggs

   Separate the yolks from the whites of 6 large eggs. Discard or reserve the whites for another recipe.

   Time: PT2M

3. Make Egg‑Sugar Custard

   In a heat‑proof bowl, whisk the yolks with 1 cup sugar until pale. Place the bowl over a saucepan of simmering water (bain‑marie) and whisk continuously for about 10 minutes until the mixture thickens and reaches a ribbon‑like consistency.

   Time: PT12M

4. Cool Custard

   Remove the bowl from heat and let the custard cool to room temperature, stirring occasionally.

   Time: PT10M

5. Whip Heavy Cream

   In a clean bowl, whip 1⅓ cups heavy cream with an electric mixer until stiff peaks form.

   Time: PT5M

6. Fold Mascarpone

   Add 1¼ cups mascarpone to the cooled custard and gently fold until smooth.

   Time: PT2M

7. Combine Whipped Cream

   Fold the whipped cream into the mascarpone‑custard mixture until fully incorporated.

   Time: PT2M

8. Assemble Tiramisu

   Quickly dip each ladyfinger into the cooled espresso (about 1‑2 seconds per side) and arrange a single layer in the bottom of the baking dish. Spread half of the cream mixture over the ladyfingers. Repeat with another soaked layer of ladyfingers and the remaining cream, smoothing the top.

   Time: PT15M

9. Dust with Cocoa

   Sift 2 tablespoons of unsweetened cocoa powder over the top layer for a finishing touch.

   Time: PT1M

10. Chill Overnight

    Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and the dessert to set.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g