Recipes · Desserts
Tiramisu
AI-written · not yet kitchen-tested
Tiramisu needs no baking but does need time to set: ladyfingers soak up coffee and are covered with a cream of mascarpone, egg yolks and beaten egg whites. After six hours in the refrigerator it can be cut cleanly.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 300 ml (1 1/4 cup) strong espresso or coffee cooled
- 3 tbsp amaretto optional
- 4 very fresh eggs medium, separated
- 80 g (2.8 oz) sugar
- 500 g (1.1 lb) mascarpone
- 200 g (7.1 oz) ladyfingers
- 2 tbsp cocoa powder for dusting
Method
- Mix the espresso with the amaretto, pour it onto a shallow plate and let it cool completely.
- Beat the egg yolks with the sugar with a hand mixer for 5 minutes until pale and creamy. Stir in the mascarpone a tablespoon at a time until the cream is smooth.
- Beat the egg whites until stiff and gently fold them into the mascarpone cream.
- Dip half of the ladyfingers briefly into the coffee (1 to 2 seconds per side) and line the bottom of the dish with them. Spread half of the cream on top.
- Dip the remaining ladyfingers in the same way and lay them over the cream, cover with the rest of the cream and smooth the top.
- Let it set in the refrigerator for at least 6 hours (better overnight). Dust with cocoa before serving.
Tip: Dip the ladyfingers only briefly: they keep soaking up liquid in the refrigerator and would otherwise turn mushy.
Tip: The cream contains raw eggs and is not heated, so it needs very fresh Grade A eggs. The dessert is not suitable for pregnant women, small children or people who are immunocompromised.