"This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. This is a great make ahead dessert and perfect for entertaining!"
Ingredients for Tiramisu:
- 16 ounces - 500g mascarpone cheese
- 4 large eggs, room temperature
- 1/2 cup - 110 gr sugar
- 2 bags vanilla sugar
- 2 ounces Amaretto
- 12 to 14 (4-inch) ladyfingers
- 1 1/2 cups - 0,3 l brewed strong coffee or espresso, room temperature
- Unsweetened cocoa powder, for garnish
How to make Tiramisu:
Separate the 4 eggs, adding the yolks to the vanilla sugar and setting the whites aside for later use.
In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume ( at least 5 minutes).
Add the mascarpone in 2 or 3 additions, whisking well to combine.
Add the Amaretto (liquor) and whisk to combine.
In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip two of the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
In a flat glass bowl with a border, spread about one third of the mascarpone cream into an even layer.
Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered.
Spoon the remaining cream over the cookies, spreading it into an even layer.
Refrigerate for at least 2 hour or up to 2 days to set the cream.
Just before serving, dust the top with cocoa powder.