Tiramisu Recipe

Prepare Espresso

Brew approximately 60 ml of strong espresso coffee and allow it to cool. Optionally, add 10 ml of Marsala wine or rum to the coffee for an added depth of flavor.

Mix Egg Yolks and Sugar

Separate the eggs and whisk the yolks with 20 grams of granulated sugar until the mixture is pale and thick.

Combine Mascarpone

Gently fold in 70 grams of mascarpone cheese into the egg mixture until smooth, being careful not to overmix.

Whip Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture to add lightness.

Assemble Tiramisu

Dip the ladyfingers (approximately 30 grams) briefly into the cooled espresso mixture. Layer them at the bottom of your serving dish. Spread half of the mascarpone mixture over the ladyfingers. Add another layer of soaked ladyfingers and finish with a final layer of mascarpone. Chill in the refrigerator for at least 4 hours, or until set.

Garnish and Serve

Before serving, dust the tiramisu with unsweetened cocoa powder (approximately 5 grams) and garnish with dark chocolate shavings (approximately 5 grams).