Ingredients

The following ingredients have 6 Servings
  • 3 egg whites*
  • 6 egg yolks*
  • 3 +3 tbsp sugar
  • 8 oz mascarpone cheese (at room temperature)
  • 1 cup freshly pulled espresso (cooled to room temperature)
  • 2 tbsp amaretto or spiced rum
  • 3-4 dozen ladyfingers (storebought or homemade**)
  • cocoa powder (for dusting)

Instruction

  • In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
  • In a separate bowl, whip the egg yolks with the remaining 3 tbsp sugar for 2-3 minutes until the egg yolks are thick and pale yellow in color.
  • Add the mascarpone to the egg yolks and whip until combined.
  • Gently fold the stiff egg whites into the egg yolk mixture and set aside.
  • In a small flat dish or bowl, combine the espresso and amaretto.
  • Dunk each ladyfinger fully into the espresso mixture for 1-2 seconds and place into the bottom of a 8x8 dish, or into individual ramekins. Don’t let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little bit of espresso.
  • Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.
  • Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
  • Cover the top of the dish with plastic wrap and let the tiramisu refrigerate for 4-6 hours. 
  • Serve cold, with a light dusting of cocoa on top. Enjoy!