Description
A classic Italian tiramisu cake made with layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. Light, creamy, and indulgent, perfect for special occasions.
Ingredients
- 300 g ladyfinger biscuits (savoiardi)
- 250 g mascarpone cheese
- 3 large eggs (separated)
- 100 g granulated sugar
- 240 ml strong brewed espresso (cooled)
- 2 tbsp coffee liqueur (optional)
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Brew the espresso and allow it to cool completely. Stir in the coffee liqueur if using.
- In a bowl, whisk egg yolks with sugar until pale and creamy.
- Add mascarpone cheese and vanilla extract to the yolk mixture and mix until smooth.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Gently fold the beaten egg whites into the mascarpone mixture until fully combined.
- Quickly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy.
- Arrange a layer of soaked ladyfingers in a serving dish or cake pan.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Add another layer of espresso-soaked ladyfingers, then top with the remaining mascarpone cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top generously with cocoa powder.
Notes
- Use high-quality mascarpone for the best flavor and texture.
- Chilling overnight improves flavor and structure.
- You can substitute raw eggs with pasteurized eggs if preferred.
- Keep refrigerated until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian