Tiramisu Recipe (delicious Coffee Desserts)

Ingredients

• 3 pieces Eggs (large, separated yolks and whites)
• 4 tablespoons Granulated Sugar (divided: 3 tbsp for yolks, 1 tbsp for coffee)
• 1 teaspoon Vanilla Extract (optional, adds flavor to the cream)
• 250 grams Mascarpone Cheese (room temperature for easy mixing)
• 200 grams Ladyfingers (Sponge Fingers) (store‑bought, about 24 pieces)
• 60 ml Espresso Shots (freshly brewed, about 2 shots)
• 2 tablespoons Coffee Liqueur (Kahlua) (optional, adds depth to coffee flavor)
• 2 tablespoons Cocoa Powder (unsweetened, for dusting)
• 5 pieces Fresh Strawberries (sliced for garnish)

Instructions

1. Separate Eggs

   Crack the three eggs in half and use the shells to pass the yolk back and forth, letting the whites drip into a small bowl while keeping the yolks in a separate bowl.

   Time: PT3M

2. Whisk Yolks with Sugar and Vanilla

   Add 3 Tbsp of granulated sugar and 1 tsp vanilla extract to the yolks. Whisk with an electric mixer until the mixture turns pale yellow and thick.

   Time: PT4M

3. Incorporate Mascarpone

   Add the 250 g mascarpone to the yolk mixture and whisk until fully combined and smooth.

   Time: PT2M

4. Beat Egg Whites

   Using a clean whisk, beat the egg whites until soft peaks form.

   Time: PT5M

5. Fold Egg Whites into Cream

   Using a silicone spatula, gently fold half of the whipped whites into the mascarpone mixture, then add the remaining whites and fold until just incorporated.

   Time: PT3M

6. Prepare Coffee Mixture

   Brew two espresso shots (≈60 ml). Transfer to a shallow dish, stir in 1 Tbsp sugar and 2 Tbsp coffee liqueur until dissolved.

   Time: PT5M

7. First Layer Assembly

   Spread a thin layer of the mascarpone cream on the bottom of the serving dish. Quickly dip each ladyfinger in the coffee mixture (about 2 seconds per side) and arrange them in a single layer, breaking pieces to fill gaps.

   Time: PT5M

8. Second Layer and Finish

   Spread the remaining mascarpone cream over the first layer, then repeat the dipping and layering with the remaining ladyfingers. Finish with a generous dusting of cocoa powder using a sieve.

   Time: PT5M

9. Chill

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

   Time: PT0M

10. Serve and Garnish

    Remove from the fridge, give a final light dusting of cocoa, and garnish with sliced fresh strawberries. Slice and serve chilled.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: powdered sugar
• Instead of Vanilla Extract: almond extract
• Instead of Mascarpone Cheese: cream cheese mixed with heavy cream
• Instead of Ladyfingers (Sponge Fingers): savoiardi, plain sponge cake cut into strips
• Instead of Espresso Shots: strong instant coffee dissolved in hot water
• Instead of Coffee Liqueur (Kahlua): amaretto, rum
• Instead of Cocoa Powder: cocoa nibs
• Instead of Fresh Strawberries: raspberries, mixed berries

Equipment Needed

• Mixing Bowl (large)
• Mixing Bowl (small)
• Electric Hand Mixer
• Silicone Spatula
• Espresso Machine (optional)
• Shallow Dish
• Rectangular Serving Dish (8x8 inch)
• Cling Wrap
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Separate eggs and keep yolks and whites completely separate.
• Beat egg whites to soft peaks without any yolk contamination.
• Fold egg whites gently to retain maximum air.
• Dip ladyfingers briefly (about 2 seconds) to avoid sogginess.
• Chill the assembled tiramisu for at least 8 hours.

Chef Tips from the Video

• Use room‑temperature mascarpone to achieve a silky cream.
• Fold the egg whites in three batches to keep the mixture airy.
• Dust cocoa powder just before serving to prevent it from becoming soggy.

Troubleshooting

Storage

Refrigerator: Cover tightly with cling wrap; keep up to 3 days.

Freezer: Not recommended – freezing alters texture.

Room temperature: Serve within 2 hours after removing from fridge.

Make-Ahead Tips

• Prepare the mascarpone cream a day ahead and store it covered in the refrigerator.
• Assemble the tiramisu layers and chill overnight for the best flavor development.

Frequently Asked Questions