Courtesy Of: Barbara L.
First of all, make the espresso coffee. Now add 2 tbs of rum or Marsala wine (that’s optional. If you don’t like liqueurs or you are making tiramisu for children, don’t use it) then set aside and let it cool.
Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff, there should not be any trace of yolk.
Take a bowl and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over. When ready, set aside.
Now in another bowl whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes. When ready add mascarpone cheese.
Whisk the cream slowly with the electric mixer. Now add stiffened egg whites.
Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.
Now dip the Ladyfingers quickly into the coffee. Then place them in a ceramic or glass cooking pan.
IMPORTANT! Cookies should not absorb too much coffee, otherwise your Tiramisu will turn out too soggy.
Spread the mascarpone cream on top of the Ladyfingers.
Add another layer of Ladyfingers and then cover with more mascarpone cream.
Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving. Add chocolate flakes on top.
Ideally, you want to make this the day before serving and having it chill in the fridge in order to have everything set and the flavors blend together properly.
Some people prefer to use whipped cream instead of whipped egg whites
Ingredients
Directions
First of all, make the espresso coffee. Now add 2 tbs of rum or Marsala wine (that’s optional. If you don’t like liqueurs or you are making tiramisu for children, don’t use it) then set aside and let it cool.
Separate egg whites from yolks and remember that in order to whip the egg whites pretty stiff, there should not be any trace of yolk.
Take a bowl and whip the egg whites until stiff: you will get at it when the the egg whites will not move if you turn the bowl over. When ready, set aside.
Now in another bowl whisk the egg yolks with the sugar until pale and smooth, 3 to 5 minutes. When ready add mascarpone cheese.
Whisk the cream slowly with the electric mixer. Now add stiffened egg whites.
Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.
Now dip the Ladyfingers quickly into the coffee. Then place them in a ceramic or glass cooking pan.
IMPORTANT! Cookies should not absorb too much coffee, otherwise your Tiramisu will turn out too soggy.
Spread the mascarpone cream on top of the Ladyfingers.
Add another layer of Ladyfingers and then cover with more mascarpone cream.
Finally sprinkle with cocoa powder. Let rest 3 hours in the refrigerator before serving. Add chocolate flakes on top.
Ideally, you want to make this the day before serving and having it chill in the fridge in order to have everything set and the flavors blend together properly.
Some people prefer to use whipped cream instead of whipped egg whites