Good for:
Plant based
World food:
European, Italian, Mediterranean
Nutrition per serving
Calories (kcal)
277
Fat (g)
13.0
Carbs (g)
33.0
Protein (g)
4.0
Salt (g)
0.0
Sugar (g)
19.0
Ingredients
3
Large
Egg Yolk
1
Cup
Powdered sugar (sifted)
2.25
Cube
Full fat mascarpone (cold)
36
Italian ladyfingers (cookies)
0.5
Cup
Cooled Brewed Espresso
2
tbsp
Unsweetened Cocoa Powder
Method
- Using an electric mixer fitted with a whisk attachment, whisk the egg yolks and powdered sugar on medium-high speed until creamy and well combined, around 2-3 minutes.
- Slowly add the mascarpone and mix on medium speed just until smooth and creamy, about 1
minute. - Dip both sides of the ladyfingers quickly into the coffee, 1 to 2 seconds per side, and arrange 9 to 12 ladyfingers on the bottom of a 9 x 7 x 3–inch (23 x 18 x 8 cm) or 8 x 8 x 3–inch
(20 x 20 x 8 cm) casserole dish. Note that the necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. Avoid soaking the ladyfingers for too long to avoid watery Tiramisu. - Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers, cream, ladyfingers, cream, ladyfingers, cream.
- Using plastic wrap, cover the casserole dish tightly so that no air or odors from the fridge can get inside the tiramisu. Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder.
