Ingredients for Amazing Tiramisu
- 6 large egg yolks
- ¾ cup granulated sugar
- 16 ounces mascarpone cheese, softened
- 1 pint heavy whipping cream
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup brewed espresso, cooled
- 6 large egg whites
- 2 (3 ounce) packages ladyfingers
- 2 tablespoons unsweetened cocoa powder, for dusting
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How to Make Amazing Tiramisu
- Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof mixing bowl on top, ensuring the bottom of the bowl doesn't touch the water. Whisk together the egg yolks and sugar until pale yellow and thick ribbons form (about 5-7 minutes).
- Transfer the egg yolk mixture to the bowl of an electric mixer. Beat in the mascarpone cheese until smooth and creamy.
- In a chilled bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, whisk together the almond extract, vanilla extract, and 2 tablespoons of espresso.
- Gently fold the almond-vanilla-espresso mixture into the whipped cream until just combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold about 1 cup of the whipped egg whites into the mascarpone mixture until just combined. Then gently fold in the remaining egg whites until smooth and evenly incorporated.
- In a shallow dish, combine the remaining ½ cup of espresso. Dip each ladyfinger quickly into the espresso, coating both sides lightly. Arrange a single layer of soaked ladyfingers in the bottom of a 6-quart glass or ceramic dish.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Repeat layers: Add another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.
- Dust the top evenly with unsweetened cocoa powder.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
88g
Fat
55g
Carbs
11g
