Tiramisu is a delicious dessert that is so easy to put together and requires no cooking. It is sweet, rich and fluffy with a melt-in-your-mouth texture.
In this recipe, I used just a little bit of sugar as the ladyfingers are already sweet, so I didn’t want the Mascarpone mixture to be extremely sweet too. However, feel free to adjust the sugar amount to suit your preference.
If you want to make a kid friendly Tiramisu, you can dip the ladyfingers in some cocoa milk syrup instead of espresso and skip the liqueur.
- 9 oz (250g) mascarpone cheese
- 20 ladyfingers (about 180g)
- 3+2 tbsp (45g+30g) sugar
- 3 eggs
- 1 cup (240 ml) espresso coffee, at room temperature
- 2 tbsp (30ml) amaretto liqueur
- 1 tsp (5g) vanilla extract
- pinch of salt
- Cocoa powder, for dusting
- Start with separating the egg yolks from the whites, then mix the egg yolks with 3 tbsp of sugar over a pot with simmering water until thick, creamy and pale yellow in color.
- Add in the vanilla extract and transfer to another bowl to cool faster.
- Add in the mascarpone cheese and blend well.
- Whip egg whites with the remaining 2 tbsp of sugar and salt, until foamy.
- Gently fold the egg whites into the mascarpone mixture.
- In a bowl, combine the cooled espresso with the liqueur and set aside.
- Dip the ladyfingers in the coffee mixture and lay out in a single layer on the bottom of a 8 X 8 inch tray. (be keen not to soak the ladyfingers too much, only the edges should be soaked)
- Add half of the mascarpone mixture, lay another layer of soaked ladyfingers and add the rest of the mascarpone mixture on top.
- Cover and refrigerate for at least six hours or preferably overnight before serving.
- Sprinkle cocoa powder on top to garnish.
- Serve and enjoy.