The ONLY tiramisu recipe you’ll ever need

Ingredients

• 24 pieces Ladyfingers (Savoiardi, about 2‑inch long)
• 500 g Mascarpone Cheese (Full‑fat, chilled)
• 6 large Egg Yolks (Room temperature)
• 120 g Granulated Sugar (Fine sugar)
• 6 large Egg Whites (Room temperature; can be replaced with 250 ml heavy whipping cream)
• 300 ml Strong Espresso Coffee (Freshly brewed, cooled)
• 30 ml Coffee Liqueur (optional) (e.g., Kahlúa; omit for non‑alcoholic version)
• 2 tbsp Unsweetened Cocoa Powder (For dusting)
• 1 tsp Vanilla Extract (Pure vanilla)

Instructions

1. Brew Coffee Soak

   Brew 300 ml of strong espresso, add coffee liqueur if using, and let it cool to room temperature.

   Time: PT5M

2. Separate Eggs

   Separate the yolks from the whites, placing yolks in a large mixing bowl and whites in a medium bowl. Keep both at room temperature.

   Time: PT5M

3. Cook Yolks and Sugar

   Set the large bowl over a pot of simmering water (double boiler). Whisk yolks and sugar continuously until the mixture becomes thick, pale, and ribbons form, about 5 minutes.

   Time: PT5M

   Temperature: ~80°C

4. Cool Yolks Slightly

   Remove the bowl from heat and let the yolk mixture sit for 2 minutes, then whisk in vanilla extract.

   Time: PT3M

5. Incorporate Mascarpone

   Add the chilled mascarpone cheese to the yolk mixture and fold gently until smooth and no lumps remain.

   Time: PT3M

6. Whip Egg Whites (or Cream)

   Using a clean, dry bowl, whip the egg whites to stiff peaks (or whip heavy cream if you prefer a richer version). This takes about 5 minutes with an electric mixer.

   Time: PT5M

7. Fold Whipped Portion into Cream

   Gently fold the whipped egg whites (or whipped cream) into the mascarpone mixture in two additions, preserving as much air as possible.

   Time: PT3M

8. First Ladyfinger Layer

   Quickly dip each ladyfinger into the cooled coffee (1‑2 seconds per side) and arrange a single layer in the bottom of the dish.

   Time: PT5M

9. First Cream Layer

   Spread half of the mascarpone cream evenly over the first ladyfinger layer.

   Time: PT3M

10. Second Ladyfinger Layer

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

    Time: PT5M

11. Second Cream Layer

    Spread the remaining mascarpone cream over the top layer of biscuits.

    Time: PT3M

12. Cocoa Dusting

    Sift unsweetened cocoa powder over the surface to finish.

    Time: PT2M

13. Chill

    Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the tiramisu to set.

    Time: PT4H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g