Basic Tiramisu
A simple layered no bake dessert. Light and creamy with a hint of coffee and cocoa flavour.
Servings: 8
Ingredients
- 4 large eggs, separated
- 1/2 cup sugar
- 1 pkg mascarpone cheese (500g)
- 2 pkg lady finger biscuits (approx 24 biscuits)
- 1 cup black coffee, cooled I prefer to use decaf for this
- cocoa powder for garnish
Instructions
- In a large bowl or a stand mixer whisk the egg yolks and sugar together until light and foamy. Add the mascarpone cheese and mix well. Set aside.
- In a separate bowl or in a stand mixer, whisk the egg whites until they form stiff peaks.
- Slowly fold the egg whites into the mascarpone cheese mixture. Being very gentle with your fold so you don't deflate the egg whites. Set aside.
- Being layering your tiramisu. Have your serving dish ready, I recommend a glass dish so you can see the layers or use small bowls or glasses to make individual servings. Dip a lady finger biscuit in the cooled coffee for a quick second or two so it soaks in the coffee, then place it on your serving dish. Repeat with as many lady finger biscuits as you need to form a layer on the bottom of your dish. You may need to break a few in half to be able to cover the bottom of the pan. The biscuits are very fragile when soaked, so be gentle with them.
- Spread the mascarpone egg mixture over the biscuits gently.
- Repeat with another coffee soaked lady finger biscuit layer topped with the mascarpone egg mixture layer. You should end on the mascarpone egg mixture layer.
- Use a small sieve to gently sprinkle on a thin layer of cocoa powder over the top of the whole dish.
- Cover and refrigerate for at least 4 hours or overnight. Best served chilled!Enjoy!:)
Notes
* If you prefer not to use raw eggs in this recipe you can substitute for whipping cream, but it will change the flavour profile of the final product.