Tiramisu made with ST. Ali Single Origin coffee 🔥

Ingredients

• 250 g Mascarpone Cheese (room temperature)
• 4 Egg Yolks (large, at room temperature)
• 100 g Granulated Sugar (fine granulated)
• 4 Egg Whites (large, at room temperature)
• 200 g Ladyfinger Cookies (Savoiardi) (about 24 pieces, store‑bought)
• 240 ml Single Origin Espresso Coffee (strongly brewed, cooled to room temperature)
• 30 ml Coffee Liqueur (optional) (e.g., Kahlúa, adds depth)
• 2 tbsp Unsweetened Cocoa Powder (for dusting)
• 20 g Dark Chocolate (optional) (shaved for garnish)

Instructions

1. Brew the Coffee

   Brew 240 ml of a strong single origin espresso using a French press or espresso machine. Let it cool to room temperature.

   Time: PT5M

2. Separate Eggs

   Separate the egg yolks from the whites, placing yolks in a large mixing bowl and whites in a clean, dry bowl.

   Time: PT5M

3. Make the Yolk Custard

   Whisk the egg yolks with the granulated sugar until the mixture turns pale and thick, about 3‑4 minutes. Gently fold in the room‑temperature mascarpone until smooth.

   Time: PT5M

4. Whip Egg Whites

   Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. Gently fold the whipped whites into the yolk‑mascarpone mixture in two additions.

   Time: PT5M

5. Prepare Coffee‑Liqueur Mix

   Combine the cooled espresso with the coffee liqueur (if using) in a shallow dish.

   Time: PT1M

6. Dip Ladyfingers

   Quickly dip each ladyfinger into the coffee mixture—no more than 1‑2 seconds—to avoid sogginess. Arrange a single layer of dipped ladyfingers in the bottom of the 9‑inch square dish.

   Time: PT10M

7. First Custard Layer

   Spread half of the mascarpone custard evenly over the first ladyfinger layer using a spatula.

   Time: PT5M

8. Second Layer

   Repeat the dipping process with the remaining ladyfingers and place them over the custard. Top with the remaining mascarpone mixture, smoothing the top.

   Time: PT10M

9. Finish with Cocoa

   Using a fine mesh sieve, dust the top generously with unsweetened cocoa powder. Optionally, garnish with shaved dark chocolate.

   Time: PT2M

10. Chill

    Cover the dish with plastic wrap 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

420

Protein

6 g

Carbohydrates

38 g

Fat

26 g

Fiber

1 g