No-bake, creamy, and coffee-infused—the perfect Italian dessert!
⏳ Prep Time: 30 mins | ❄️ Chill Time: 4+ hours | 🍽️ Servings: 6-8
📝 Ingredients
- 2 large eggs (separated)
- 80g sugar (divided: 50g for yolks, 30g for whites)
- 500g mascarpone cheese (room temp)
- 15g powdered sugar (for egg whites)
- 1 cup strong coffee (cooled, or espresso)
- 1 pack ladyfinger biscuits (~24 biscuits)
- Cocoa powder (for dusting)
Optional:
- 1 tbsp Marsala wine or Kahlúa (in coffee)
- Dark chocolate shavings (for garnish)
🍳 Step-by-Step Instructions
1. Prepare the Coffee Dip
- Brew 1 cup strong coffee (or espresso), let it cool. Add alcohol if using. Set aside.
2. Make the Zabaglione (Egg Yolk Mixture)
- Whisk 2 egg yolks + 50g sugar in a heatproof bowl over a double boiler (bain-marie).
- Beat 3-5 mins until pale, thick, and ribbon-like. Remove from heat.
- Fold in 500g mascarpone until smooth.
3. Whip the Egg Whites
- Beat 2 egg whites until foamy. Gradually add 30g sugar + 15g powdered sugar.
- Whip to stiff peaks. Gently fold into mascarpone mixture.
4. Assemble the Tiramisu
- Quickly dip ladyfingers into coffee (1-2 sec per side—don’t oversoak!).
- Layer in a dish: 1 layer of biscuits → ½ cream → repeat.
- Smooth top, cover, and chill 4+ hours (best overnight).
5. Serve
- Dust with cocoa powder and optional chocolate shavings.
💡 Pro Tips
✔ Egg safety: Use pasteurized eggs if concerned about raw eggs.
✔ Lighter texture: Replace egg whites with ½ cup whipped cream.
✔ No coffee? Use chai or hot chocolate for a twist.
✔ Make-ahead: Tiramisu tastes better after 24 hours!
Enjoy your homemade taste of Italy! 🇮🇹✨
FAQ
1. Can I skip alcohol?
Yes! Just use plain coffee.
2. How to store leftovers?
Cover tightly; keeps for 3 days in the fridge.
3. Why is my tiramisu runny?
Over-soaked biscuits or under-whipped cream. Dip ladyfingers quickly!
