I absolutely adore Tiramisu 😍, and this recipe gets pretty close to the original! The key to a delicious Tiramisu is whipping both the egg yolks and the Mascarpone thoroughly. That’s when the cream becomes both firm and fluffy at the same time 😊.
Here’s how you do it:
Ingredients for a pan (approximately 12 inches x 6 inches):
- 7 oz (200g) ladyfingers
- 3.4 fl oz (100ml) espresso
- 6 egg yolks
- 8.5 oz (240g) sugar
- 17.6 oz (500g) Mascarpone
- Cocoa powder
- Start by beating the egg yolks with the sugar on the highest setting (about 8-10 minutes). It should triple in volume.
- Add the Mascarpone. Beat on low for 1 minute, then continue on the highest setting for 5 more minutes. The mixture should become wonderfully fluffy and firm (it shouldn’t drip right off the spoon).
- Briefly dip the ladyfingers in the espresso and layer them in the pan.
- Add a layer of cream on top, then another layer of ladyfingers, and another layer of cream 😊.
- Chill in the refrigerator for at least 12 hours. Dust with cocoa just before serving.
Enjoy 😍😊!
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