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Easy Italian Tiramisu Recipe

Layers of Ladyfinger cookies soaked in coffee and delicate, rich mascarpone cream, flavored with cocoa powder on top.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert

Ingredients
  

  • 5 rggs
  • 80 g sugar (for the egg whites)
  • 45 g sugar (for the egg yolks)
  • 250 g cold mascarpone cheese
  • 325 ml cold heavy whipping cream
  • 500 ml strong black coffee
  • 45-50 Ladyfinger cookies
  • Cacao powder (for garnish)

Instructions
 

  • Let’s start by separating the eggs into egg whites and egg yolks. Do it very carefully, so not a drop of yolk gets into the egg whites. Also, make sure that the mixing bowl and the whisk attachment are very clean and there's no residual oil or fat left behind to disturb or deflate the egg whites. I like to use my hand for separating the eggs, but you can use any other way you like. Cover the egg yolks with a plastic wrap and set aside.
  • Add a pinch of salt to the egg whites and start whipping the egg whites on low speed until foamy, then increase the speed to medium and gradually add the sugar. Whisk the egg whites until stiff peaks are formed. When you’re done, they should look smooth, shiny, and the tips can stand straight up.
  • Next, we need to add the second portion of the sugar to the egg yolks and whisk until they increase in volume and brighten up. Add the beaten egg yolks to the egg whites and combine on your mixer’s low speed.
  • In a big clean bowl combine cold mascarpone cheese and cold whipping cream. Whisk them together on low speed. Don’t rush this step because it’s very easy to over beat these two ingredients. When you can see the traces of the mixer on the mascarpone mixture, it’s ready.
    Fold the beaten eggs into the mascarpone mixture in 2-3 batches and mix with a spatula very carefully.
  • Dip the ladyfinger cookies quickly into the coffee and arrange on the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.
    Spread about half of the mascarpone mixture on top of the ladyfingers. Top with another layer of dipped Ladyfingers and spread remaining mascarpone mixture evenly on top of the cookies. Cover the dish with a plastic wrap and refrigerate for at least 8-12 hours before serving. This time will allow the filling to set and the ladyfingers to soften and absorb the coffee.

Notes

If you have a good stand mixer you can skip the separation part and beat the whole eggs with all the sugar at once for 7-10 minutes. I decided to use my hand mixer to show you that this dessert can be made without a stand mixer.