Ingredients
Cream Layer:
- 4 large egg yolks
- 100 gr sugar
- 250 gr mascarpone cheese cold
- 200 ml cream heavy, cold
Coffee Layer:
- 300 ml espresso or very strong coffee, cooled
- 2 tbsp sugar optional
- 3 tbsp dark rum or coffee liqueur , optional but traditional
Assembly:
- 200 gr lady fingers biscuits
- cocoa unsweetened cocoa powder baking, for dusting
- dark chocolate shavings optional
Instructions
Prepare the coffee:
- Brew strong espresso coffee.
- Sweeten lightly if desired.
- Let it cool completely.
- Add the rum (optional)
Make the mascarpone cream:
- In a bowl, whisk egg yolks and sugar until pale and thick (about 2–3 minutes).
- Add mascarpone and whisk until smooth (don’t overmix).
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Gently fold the whipped cream into the mascarpone mixture.You should now have a silky, fluffy cream.
Dip the ladyfingers:
- Briefly dip each ladyfinger into the cooled coffee (½ second per side).- Do not soak — they fall apart quickly.
Layer the tiramisu:
- Place a layer of dipped ladyfingers in the base of a dish.
- Spread half of the mascarpone cream over the top.
- Add a second layer of dipped ladyfingers.
- Spread the remaining cream.
- Cover and refrigerate for at least 4 hours, ideally overnight for best flavour.
To Serve:
- Dust generously with cocoa powder just before serving.Add chocolate shavings if you like.
Nutrition
Calories: 421kcal | Carbohydrates: 33g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 207mg | Sodium: 70mg | Potassium: 105mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 1069IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg