TIRAMISÚ
Servings: 8
Print Recipe
Ingredients
- 3 eggs
- 6 Tbs granulated sugar
- 16 oz mascarpone cheese 2 small tubs
- 2 cups coffee at room temperature
- 1 oz whisky
- 1 1/2 packages ladyfingers
- 2 Tbs cocoa powder
- 1 tsp instant coffee
Instructions
- Separate the yolks from the whites. In a bowl, beat the yolks with 3 Tbs sugar until the sugar is dissolved. Add the cheese and beat until well incorporated and the mixture becomes smooth and lighter in color.
- In a clean bowl, whisk the egg whites until they become opaque and hold stiff, glossy peaks. You can do this with an electric mixer fitted with the whisk attachment or by hand (like I did this time, and got a good arm workout!), using a bowl large enough to allow you to comfortably whisk by hand.
- Gently fold the stiff egg whites into the mascarpone and egg mixture.Refrigerate for about 30 minutes.
- Dissolve the remaining 3 Tbs sugar in the coffee and add the whisky. One by one, dip the ladyfingers in the coffee mixture and arrange one layer in a 8x10 tray. Cover with 1/3 of the mascarpone mixture, spreading evenly. Repeat this process with two more layers of ladyfingers and finish with the last 1/3 of the mascarpone mixture.
- Using a small colander, sift the cocoa powder and instant coffee all over the cake. Refrigerate until ready to eat.