C’est tellement mieux de faire le TIRAMISU de cette façon 🤤☕️

Ingredients

• 5 large Eggs (room temperature, separated for yolks and whites)
• 125 g Granulated Sugar (for the génoise sponge)
• 120 g Granulated Sugar (for the mascarpone cream)
• 125 g All-Purpose Flour (sifted before folding into the batter)
• 1 tsp Vanilla Powder (adds subtle flavor to the sponge)
• 1 tsp Vanilla Extract (pure extract for the cream)
• 475 g Mascarpone Cheese (chilled, cut into cubes for easy mixing)
• 0.5 g Salt (pinch, added to egg whites)
• 200 ml Espresso (strong, freshly brewed; let cool before brushing)
• 2 tbsp Unsweetened Cocoa Powder (for dusting the top)

Instructions

1. Prepare the génoise batter

   Crack 5 large eggs into a large mixing bowl, add 125 g granulated sugar, and whisk on high speed for about 10 minutes until the mixture becomes pale, foamy and triples in volume.

   Time: PT10M

2. Incorporate dry ingredients

   Sift 125 g all‑purpose flour together with 1 tsp vanilla powder. Gently fold the sifted flour into the egg‑sugar foam using a rubber spatula, lifting the mixture to keep the air.

   Time: PT2M

3. Bake the génoise

   Line a baking sheet with parchment paper, spread the batter evenly without pressing, and bake in a pre‑heated oven at 180°C for 15 minutes.

   Time: PT15M

   Temperature: 180°C

4. Cool the génoise

   Remove the sheet from the oven and let the génoise cool completely on a wire rack before handling.

   Time: PT20M

5. Separate eggs for the cream

   Separate the yolks from the whites of the 5 eggs into two clean bowls; reserve the whites for later.

   Time: PT1M

6. Make the mascarpone cream base

   Whisk the yolks with 120 g granulated sugar for 2 minutes until the mixture is pale and thick. Add the 475 g mascarpone and whisk just until incorporated, then add 1 tsp vanilla extract and whisk briefly again.

   Time: PT4M

7. Whip the egg whites

   Add a pinch of salt to the egg whites and whisk on maximum speed until stiff, glossy peaks form. Test by turning the bowl upside down – the whites should stay attached.

   Time: PT5M

8. Fold whites into the cream

   Gently fold the whipped egg whites into the mascarpone‑yolk mixture in three additions, using a spatula and lifting motions to keep the mixture airy.

   Time: PT3M

9. Prepare espresso

   Brew 200 ml of strong espresso and let it cool to room temperature.

   Time: PT5M

10. Cut and soak the génoise

    Using a 20 cm round cake pan as a guide, cut two equal squares of génoise. Brush the first square on both sides with cooled espresso, then flip and brush the other side as well.

    Time: PT5M

11. First layer assembly

    Place the first espresso‑soaked génoise square at the bottom of the pan, spread half of the mascarpone cream evenly over it.

    Time: PT3M

12. Second layer assembly

    Place the second génoise square on top, brush generously with espresso, then spread the remaining mascarpone cream over the top.

    Time: PT4M

13. Chill the tiramisu

    Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cream to set.

    Time: PT4H

    Temperature: 4°C

14. Finish and serve

    Just before serving, dust the surface generously with unsweetened cocoa powder.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

9 g

Carbohydrates

50 g

Fat

35 g

Fiber

0 g