The Ultimate Tiramisu
Equipment
Ingredients
Ingredients
eggs (separated)
4 pcs
caster sugar
160 g
mascarpone
500 g
vanilla paste
1 tsp
salt
1 pinch
ladyfingers
32 pcs
strong coffee (cooled)
240 ml
cocoa powder
20 g
Instructions
Separate eggs and whip whites
Separate the eggs. Whisk the whites with 80g sugar until stiff and glossy.
Whip egg yolks
In a separate bowl, whisk the yolks with the remaining 80g sugar until pale, thick and fluffy.
Combine mascarpone mixture
Add the mascarpone, vanilla and a pinch of salt and whisk until smooth.
Fold in egg whites
Fold the egg whites into the mascarpone mixture in two additions, gently folding each time so you don’t knock out all that lovely air.
Dip ladyfingers
Dip each ladyfinger very quickly into the cooled coffee, just a second.
Assemble first layer
Arrange half the ladyfingers in your dish, spread over half the mascarpone mixture.
Add second layer
Repeat with the remaining ladyfingers and mascarpone, then smooth the top.
Refrigerate overnight
Cover and leave in the fridge overnight. Promise it’s worth the wait.
Dust and serve
The next day, sieve over a generous layer of cocoa powder and enjoy!
Original recipe
Storage
Best served chilled. Can be stored covered in the refrigerator for up to 3 days.
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