Homemade Tiramisou with a Sheet of Ladyfingers

Ingredients

• 180 g Egg whites (At room temperature, about 6 whites)
• 150 g Granulated sugar (For the meringue)
• 150 g All‑purpose flour (Sift before incorporation)
• 30 g Powdered sugar (To dust the biscuits after baking)
• 120 g Egg yolks (About 4 yolks, at room temperature)
• 500 g Mascarpone (Very fresh, at room temperature before use)
• 80 g Powdered sugar (for the cream) (Incorporate with the egg yolks)
• 200 ml Strong cooled coffee (Espresso or very strong coffee, cooled)
• 30 ml Amaretto (almond liqueur) (Use sparingly, adds the characteristic flavor)
• 20 g Unsweetened cocoa powder (For the finishing)
• 1 pinch Salt (To stabilise the meringue)

Instructions

1. Prepare the ingredients and preheat the oven

   Weigh all ingredients, sift the flour and powdered sugar. Preheat the oven to 200°C.

   Time: PT10M

   Temperature: 200°C

2. Whisk the egg whites to stiff peaks and add the sugar

   In the mixer bowl, beat the egg whites on medium speed, add the sugar in three additions while continuing to whisk until a firm and glossy meringue forms.

   Time: PT10M

3. Fold in flour, powdered sugar and yolks

   Sift the flour and powdered sugar over the meringue, fold gently with a spatula by lifting the mixture. Then add the egg yolks and mix gently until a homogeneous batter forms.

   Time: PT5M

4. Bake the ladyfinger biscuit

   Spread the batter on a parchment‑lined sheet pan in an even layer (about 1 cm thick). Bake for 12 minutes until the biscuit is golden and slightly risen.

   Time: PT12M

   Temperature: 200°C

5. Prepare the mascarpone cream

   While the biscuit bakes, whisk the mascarpone with the egg yolks and powdered sugar until smooth and slightly airy.

   Time: PT10M

6. Cool and cut the biscuit

   Remove the biscuit from the oven, let cool 5 minutes on the sheet, then transfer to a rack. When warm, cut it in half lengthwise.

   Time: PT5M

7. Prepare the coffee‑amaretto syrup

   Mix the cold coffee with the Amaretto in a small bowl or jug.

   Time: PT2M

8. Soak the biscuits

   Generously brush each biscuit half with the coffee‑amaretto syrup using a brush or spoon.

   Time: PT3M

9. Lighten the cream with the remaining egg whites

   Whisk any remaining egg whites (if not fully used) to stiff peaks, then fold them gently into the mascarpone cream, lifting the mixture to retain volume.

   Time: PT5M

10. Assemble the tiramisou

    In a deep dish, place the first biscuit half, spread half of the mascarpone mousse, place the second biscuit half, then cover with the remaining mousse.

    Time: PT5M

11. Finishing

    Dust the top with cocoa powder and a light drizzle of powdered sugar.

    Time: PT2M

12. Chill

    Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving so the flavors develop and the mousse sets.

    Time: PT2H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Egg whites: Rehydrated powdered egg whites
• Instead of Granulated sugar: Caster sugar
• Instead of All‑purpose flour: Wheat flour
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Mascarpone: Cream cheese such as Philadelphia (less creamy)
• Instead of Powdered sugar (for the cream): Very fine granulated sugar
• Instead of Strong cooled coffee: Very concentrated instant coffee
• Instead of Amaretto (almond liqueur): Non‑alcoholic almond liqueur
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of Salt: Fine salt

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Electric mixer or electric whisk
• Stainless steel or glass bowl
• Silicone spatula
• Sieve or fine strainer
• Kitchen scale
• Chef's knife
• Coffee container
• Plastic wrap (cling film) (optional)
• Refrigerator

Critical Steps — Do Not Skip

• Whisk the egg whites to stiff peaks
• Fold in the flour without deflating the meringue
• Precise baking of the biscuit (12 min at 200°C)
• Fold the whipped whites into the cream for lightness
• Soak the biscuits without making them soggy
• Chill for a minimum of 2 h

Chef Tips from the Video

• Use very strong espresso coffee for an authentic taste.
• Dust the cocoa just before serving to prevent it from dissolving into the mousse.
• Let the tiramisou rest for at least 4 h if possible for deeper flavors.

Troubleshooting

Storage

Refrigerator: Keep covered in the refrigerator 3‑4 days.

Freezer: Not recommended; the biscuit texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The biscuits can be baked the day before and stored in an airtight box.
• The mascarpone cream keeps for 24 h refrigerated before assembly.
• The coffee‑amaretto syrup can be prepared ahead of time.