Classic Tiramisu – An Italian Dessert Dream

Instructions

1. 11

   First, prepare the espresso and let it cool completely. If using, mix the Amaretto or rum into the cooled espresso.

2. 22

   Separate the eggs. In a medium bowl, beat the egg yolks with 50 g (approximately 1/4 cup) of the sugar until the mixture is pale yellow and creamy.

3. 33

   Add the mascarpone cheese to the egg yolk mixture and gently fold it in until well combined and smooth. Be careful not to overmix.

4. 44

   In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 25 g (approximately 2 tbsp) of sugar and continue beating until the meringue is glossy and firm.

5. 55

   Carefully fold the beaten egg whites into the mascarpone mixture in two additions, using a spatula. This will give your cream a light and airy texture.

6. 66

   Quickly dip each ladyfinger into the cooled espresso mixture. Do not soak them for too long, or they will become mushy. Arrange a single layer of dipped ladyfingers at the bottom of a serving dish (approximately 8x8 inches or similar).

7. 77

   Spread half of the mascarpone cream evenly over the layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

8. 88

   Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

9. 99

   Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and enjoy your homemade classic tiramisu!