YouTube's Best Tiramisu (Ep )

Ingredients

• 30 pieces Ladyfingers (store‑bought or homemade)
• 500 g Mascarpone Cheese (full‑fat, chilled)
• 100 g Granulated Sugar (divided, adjust to taste)
• 4 large Egg Whites (room temperature, whipped to stiff peaks)
• 120 ml Heavy Cream (cold, folded in to stabilize whipped egg whites)
• 200 ml Espresso or Strong Coffee (cooled; can use brewed coffee or espresso shot diluted to this volume)
• 15 g Unsweetened Cocoa Powder (for dusting on top)
• 30 g Dark Chocolate (grated for garnish (optional))
• 2 g Gelatin (optional) (powdered, dissolved in 2 tbsp warm water to improve sliceability)

Instructions

1. Prepare Coffee

   Brew 200 ml of strong coffee or espresso and let it cool completely. If using instant coffee, dissolve the appropriate amount in hot water to reach 200 ml. Set aside.

   Time: PT5M

2. Whip Egg Whites

   In a clean mixing bowl, whisk the egg whites until they form soft peaks. Gradually add 50 g of the sugar while continuing to whisk until stiff peaks form. If you over‑whip, gently fold in the cold heavy cream to rescue the foam.

   Time: PT7M

3. Combine Mascarpone Cream

   In a separate bowl, mix the mascarpone with the remaining 50 g sugar until smooth. Gently fold the whipped egg whites (and cream if added) into the mascarpone mixture until just incorporated. If using gelatin, dissolve it in 2 tbsp warm water, melt gently, and fold into the cream now.

   Time: PT5M

4. Assemble First Layer

   Lay half of the ladyfingers in a single even layer in the dish. Quickly dip each ladyfinger in the cooled coffee (about 1‑2 seconds per side) and arrange them tightly. Do not soak too long or they become soggy.

   Time: PT5M

5. Add Cream Layer

   Spread half of the mascarpone cream evenly over the soaked ladyfingers, smoothing with a spatula.

   Time: PT3M

6. Second Ladyfinger Layer

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

   Time: PT5M

7. Top with Remaining Cream

   Spread the remaining mascarpone cream over the top layer, smoothing the surface.

   Time: PT3M

8. Chill

   Cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld and the dessert to set.

   Time: PT4H

   Temperature: 4°C

9. Finish and Serve

   Before serving, dust the surface generously with unsweetened cocoa powder and sprinkle grated dark chocolate if desired. Cut clean slices using a sharp knife warmed in hot water and wiped dry between cuts.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

40 g

Fat

18 g

Fiber

1 g