Classic Tiramisu

1. 1

   In a medium bowl, beat the mascarpone with the egg yolks and 3 tablespoons of the sugar.

2. 2

   In a large stainless steel bowl, whip the egg whites until they hold soft peaks.

3. 3

   Add the remaining 1 tablespoon of sugar and beat until the peaks are firm and glossy.

4. 4

   Fold half of the egg whites into the mascarpone, then fold in the remaining whites.

5. 5

   Pour the coffee into a deep dish.

6. 6

   Dip both sides of 12 of the ladyfingers into the coffee and arrange them in a single layer in a deep 8-inch-square glass baking dish.

7. 7

   Spread half of the mascarpone filling on top.

8. 8

   Dip the remaining 12 ladyfingers in the coffee and arrange them in a layer over the filling.

9. 9

   Spread the remaining mascarpone over the lady-fingers and dust generously with cocoa.

10. 10

    Refrigerate the tiramisu until thoroughly chilled, at least 2 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.