Tiramisu

1. 1

   In a wide, shallow dish, combine 250 ml of cooled espresso with 50 ml of Marsala wine. Set aside.

   5 min

2. 2

   Separate 4 eggs. Add 100 g of sugar to the egg yolks and beat with a mixer for 3-4 minutes until the mixture turns pale, thick, and creamy.

   4 min

3. 3

   Gradually incorporate 500 g of mascarpone into the yolk mixture. Gently mix on low speed or fold with a spatula until completely smooth and lump-free.

   3 min

4. 4

   In a clean, dry bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whipped whites into the mascarpone mixture in 2-3 batches using a spatula to retain volume.

   5 min

5. 5

   Briefly dip half of the 200 g ladyfingers into the coffee mixture (1-2 seconds per side) and arrange a single layer in the bottom of a rectangular dish (approx. 20x25 cm). Spread half of the mascarpone cream evenly over the top.

   5 min

6. 6

   Dip the remaining ladyfingers in the coffee mixture and place them on top of the cream layer. Spread the rest of the cream over them and smooth the surface with a spatula.

   5 min

7. 7

   Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours (preferably overnight). Just before serving, dust the top evenly with 20 g of cocoa powder through a fine-mesh sieve.

   360 min

   4°C

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.