Classic Tiramisu

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6

Large Eggs , separated

6 egg yolks and 4 egg whites

1/2 cup

Granulated Sugar

divided

2 cups

Mascarpone Cheese

2 fl oz

Kahlua

or Rum

(optional)

16

Ladyfingers

1 1/2 cups

Espresso , room temperature

to taste

Unsweetened Cocoa Powder

Cooking Instructions

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Step 1

In a large bowl, whisk the yolks of the Large Eggs (6) with Granulated Sugar (1/4 cup) until pale and doubled in volume and the mixture maintains a "ribbon" when folded over itself, 3 to 5 minutes. Add the Mascarpone Cheese (2 cups) in 2 or 3 additions, whisking well to combine. Add the Kahlua (2 fl oz) if using, and whisk to combine.

Step 2

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the 4 Egg Whites and remaining Granulated Sugar (1/4 cup) to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.

Step 3

In a roughly 6x9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual Ladyfingers (16) in the Espresso (1 1/2 cups) and arrange them very tightly on top until the cream is completely covered.

Step 4

Spoon the remaining cream over the cookies, spreading it into an even layer. If desired, you can pipe additional cream onto the top to make it look nicer.

Step 5

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with Unsweetened Cocoa Powder (to taste) . Serve and enjoy!