Italian
Homemade Tiramisu
Light, creamy, and worth every step. Whipped mascarpone folded with cloud-like egg whites, layered over espresso-dipped ladyfingers and dusted with cocoa powder. Make it the night before and let it work its magic.
Ingredients
- 5 eggs, yolks and whites separated
- 3 tbsp sugar (for yolks) + 3 tbsp sugar (for whites)
- 1 tbsp vanilla
- 16 oz mascarpone
- ~20 ladyfingers
- 1.5 cups strongly brewed espresso
- ½ tbsp vanilla
- Cocoa powder for dusting
Instructions
- 1
Separate your eggs, setting the whites aside.
- 2
Over a saucepan in a rolling boil, whisk your egg yolks, sugar, and vanilla together until pale and thick.
- 3
Allow to come to room temp then fold in your mascarpone until completely smooth — no lumps.
- 4
Whip your egg whites with 3 tablespoons of sugar to stiff peaks and gently fold them into the mascarpone mixture. This is what gives your tiramisu that cloud-like, creamy texture.
- 5
Mix your espresso and ½ tbsp vanilla together and let it cool.
- 6
Dip each ladyfinger quickly — don't soak, just a quick dip — and layer them into your dish.
- 7
Spread your mascarpone cream over the top, repeat the layers, then cover and refrigerate overnight.
- 8
Dust generously with cocoa powder right before serving.
Tips
The key is a quick dip for the ladyfingers — too long and they'll fall apart. Refrigerating overnight lets everything set and the flavors meld together beautifully. Use strongly brewed espresso for the best flavor.