Tiramisu

Tutorial video

Ingredients (9)

• 5 large egg yolks
• 125 g sugar
• 400 ml heavy cream, cold
• 425 g mascarpone cheese, room temperature
• 1 tsp vanilla extract
• 1.5 cup brewed espresso
• 36-40 ladyfingers (Savoiardi biscuits)
• 2-3 tbsp coffee liqueur (or marsala or brandy)
• cocoa powder, for dusting

Nutrition (per serving)

Calories

460 kcal

Carbohydrate

31 g

Protein

4.5 g

Fat

31 g

Fiber

0.2 g

Sodium

160 mg

Calcium

95 mg

Potassium

103 mg

Iron

0.2 mg

Zinc

0.2 mg

Magnesium

2.5 mg

Cholesterol

98 mg

Instructions

• Mix hot espresso with the coffee liqueur, spread in a shallow dish and let cool to form a coffee syrup.
• Place egg yolks and sugar in a heat‑proof bowl over simmering water, whisk constantly until the sugar dissolves and the mixture thickens and reaches about 70 °C; then remove from heat and let cool (optional).
• Stir in the mascarpone cheese and vanilla extract until smooth.
• In a separate bowl, whip the cold heavy cream to stiff peaks.
• Fold one‑third of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream until fully incorporated.
• Quickly dip each ladyfinger in the coffee syrup (1–2 seconds) and arrange a layer in the bottom of a 9 × 13‑inch dish; break pieces as needed to fill the space.
• Spread half of the mascarpone‑cream mixture over the soaked ladyfingers.
• Repeat with another layer of dipped ladyfingers and spread the remaining cream on top.
• Cover the dish and refrigerate for at least 6 hours to set.
• Just before serving, dust the surface generously with cocoa powder.