Ultra Moist Tiramisu

Ingredients

• 4 Egg yolks (Fresh, preferably pasteurized)
• 80 g Brown sugar (Brown sugar, gives a golden color)
• 250 g Mascarpone (Take out of refrigerator 30 min before to soften)
• 200 ml Heavy cream (35 % fat, very cold)
• 2 c. à soupe Marsala (or Amaretto) (Optional, adds an aromatic note)
• 300 ml Strong coffee (Prepared in advance, then cooled)
• 200 g Ladyfingers (savoiardi) (About 24 biscuits, dip quickly)
• 2 c. à soupe Unsweetened cocoa powder (Sift before using)

Instructions

1. Prepare the egg yolk cream

   In the large bowl, whisk the egg yolks with the brown sugar using an electric (or hand) whisk until the mixture lightens and becomes frothy.

   Time: PT5M

2. Incorporate the mascarpone

   Add the softened mascarpone to the previous mixture and whisk gently until you obtain a smooth, lump‑free cream.

   Time: PT3M

3. Whip the liquid cream

   In the second bowl, pour the very cold heavy cream and whisk on low then medium speed until firm peaks form.

   Time: PT5M

4. Fold in the whipped cream

   With a spatula, gently fold the whipped cream into the mascarpone mixture using folding motions, until the texture is light and airy.

   Time: PT2M

5. Prepare the flavored coffee

   Make 300 ml of strong coffee, add the marsala (or amaretto) and let cool for a few minutes.

   Time: PT5M

6. Dip the biscuits

   Quickly dip each ladyfinger into the coffee (1‑2 s) so it soaks without disintegrating, then arrange a first layer at the bottom of the baking dish.

   Time: PT5M

7. Assemble the tiramisu – first layer of cream

   Cover the dipped biscuits with one‑third of the mascarpone cream, spreading evenly with the spatula.

   Time: PT5M

8. Repeat the layers

   Repeat the operation: another layer of dipped biscuits, then a second third of cream. Finish with a final layer of biscuits.

   Time: PT5M

9. Add the remaining cream

   Put the remaining cream in a piping bag (or spread with the spatula) and pipe small decorative peaks on top of the tiramisu.

   Time: PT5M

10. Refrigerate

    Cover the dish and place in the refrigerator for at least 2 hours (ideally overnight) so the flavors develop and the tiramisu sets firm.

    Time: PT0M

    Temperature: 4°C

11. Finishing before serving

    Just before serving, sift the cocoa powder over the top of the tiramisu using a sieve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

0.5 g