I absolutely love tiramisu, but haven’t really tried making one until now. This recipe is a little traditional since it uses raw eggs, but I tweaked the recipe from Epicurious according to my taste. Feel free to adjust according to your taste.
- 3 large eggs, separated using whites only
- 3/4 cup sugar
- 1 container mascarpone cheese
- 1/2 cup chilled heavy cream
- 2 cups brewed coffee or brewed espresso at room temperature
- A bag of soft ladyfingers
- 1/4 cup bittersweet chocolate shavings or 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sweet Marsala wine (optional)
Beat together egg whites and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale for 2 minutes. Add in mascarpone and mix well.
Beat whites with a pinch of salt in second bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time and continue to beat whites until stiff peaks.
Beat cream in third bowl with cleaned beaters until soft peaks. Fold cream into mascarpone mixture gently, then fold in whites.
Add coffee and Marsala (optional) in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it a few seconds on each side, and transfer to an 8-inch glass baking dish. For hard ladyfingers, you’ll need to soak them in a little longer. Fill the the area of the dish with ladyfingers, trim if necessary.
Spread half of mascarpone mixture evenly over ladyfingers. Repeat with mascarpone mixture and ladyfingers. Chill tiramisu, covered, at least 6 hours–can also be chilled up to a 1 day.
I made three different types of sauces, a cream base, raspberry coulis and chocolate sauce. I spread the cream base first, then used two squeeze bottles and filled one with raspberry coulis and the other with the chocolate sauce. Next, I squeezed each bottle over the cream base to create a design.
Once tiramisu is chilled, cut out a piece and freeze for 20-30 minutes. This should allow the tiramisu to harden enough to cut the piece into a circle. Transfer the tiramisu onto your plate and decorate as you wish.
Note: There are raw eggs in this recipe, so please be sure eggs are clean before proceeding to avoid salmonella poisoning.
Hope you enjoy and bon appetit!