Classic Tiramisu with Espresso and Mascarpone

A classic tiramisu made with creamy mascarpone, light whipped egg white layers and strong espresso on ladyfingers, finished with a dusting of cocoa. It is best served chilled and tastes even better the next day.

By yumbelo · 4 servings · 270 minutes

Ingredients

• 3 pc Eggs
• 80 g Sugar
• 500 g Mascarpone
• 250 ml Espresso, cooled
• 200 g Ladyfingers (Savoiardi)
• 2 tbsp Unsweetened cocoa powder
• 1 pinch Salt

Method

1. Brew the espresso and let it cool completely.
2. Separate the eggs. Whisk the egg yolks with the sugar in a bowl over a warm water bath until pale and thick and fluffy. Remove the bowl from the water bath.
3. Stir the mascarpone into the egg yolk cream until smooth.
4. Beat the egg whites with a pinch of salt until stiff and gently fold them into the mascarpone cream.
5. Briefly dip the ladyfingers into the cooled espresso without soaking them through, and arrange a layer of them in a baking dish or bowl.
6. Spread half of the cream over them, then add a second layer of espresso-dipped ladyfingers and cover with the remaining cream.
7. Let the tiramisu chill in the refrigerator for at least 4 hours, preferably overnight.
8. Before serving, dust the cocoa evenly over the top through a fine sieve.