For a perfect, classic, Italian tiramisù you'll need one fundamental ingredient, very fresh eggs, kept at room temperature for at least 1 hour. Also, use a good electric beater because you'll need to whip eggs and cream for a long time!
5 eggs, separated
5 tablespoon caster sugar
500g good quality mascarpone cheese
250g thickened cream, whipped
8 espresso cups of espresso (about 200ml),
2 teaspoons sugar
20-22 big lady fingers
dark cocoa powder, as needed
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:30min › Extra time:10hours › Ready in:10hours30min
Place egg yolks and sugar in a bowl then beat with an electric mixer until frothy and pale.
Place egg whites in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form. Fold egg white into yolk mixture with a spatula or wooden spoon. Fold in mascarpone and whipped cream until evenly combined.
Pour 8 espresso size cups of espresso coffee into a bowl then add sugar and milk.
Dip the lady fingers into the coffee, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the cream mixture, spreading it out evenly. Arrange a second layer of soaked ladyfingers and cover with the remaining cream.
Refrigerate for 10 hours or overnight. Right before serving, dust with cocoa powder.
For a kids friendly version, replace coffee with orange juice.