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4 Hours Chilling Time
3 shots of strong espresso (about 90ml)
250g mascarpone cheese
3 large eggs
100g granulated sugar
1 tsp pure vanilla extract
A pinch of salt
200g ladyfingers (savoiardi)
Unsweetened cocoa powder for dusting
Dark chocolate shavings for garnish
1. Brew Espresso:
Begin by brewing 3 shots of strong espresso. Set it aside to cool to room temperature.
2. Prepare Espresso-Mascarpone Mixture:
In a mixing bowl, combine mascarpone cheese and the cooled espresso. Mix until smooth and well incorporated. Set aside.
3. Prepare Egg Mixture:
Separate the egg yolks from the whites. Place the egg yolks in a large mixing bowl. Add granulated sugar, vanilla extract, and a pinch of salt. Whisk the ingredients together until they become creamy and slightly thickened. Gently fold the espresso-mascarpone mixture into the egg yolk mixture until fully combined. This creates a creamy, coffee-infused filling for your Tiramisu.
4. Beat the Egg Whites:
In a separate clean, dry bowl, whip the egg whites until they form stiff peaks. Carefully fold the whipped egg whites into the espresso-mascarpone mixture. This will add a light and airy texture to your Tiramisu filling.
5. Assemble the Tiramisu:
Arrange a layer of ladyfingers at the bottom of a serving dish or individual glasses. Dip each ladyfinger briefly into the remaining espresso and place them in the dish. Spread half of the espresso-mascarpone mixture over the ladyfingers. Create another layer of dipped ladyfingers on top of the filling. Finish with the remaining espresso-mascarpone mixture.
6.Chill and Serve:
Cover the Tiramisu and refrigerate for at least 4 hours to allow the flavours to meld and the dessert to set. Just before serving, dust the Tiramisu with unsweetened cocoa powder and garnish with dark chocolate shavings for an elegant touch.