Real Italian Tiramisu

1. 1

   Prepare the espresso, liquor, and vanilla extract first so it has time to completely cool.

2. 2

   Separate the whites from the egg yolks in two separate mixing bowls.

3. 3

   Use a mixer to whip egg whites till stiff and liquid is gone.

4. 4

   Mix your egg yolks with sugar and whip those into a smooth creamy texture.

5. 5

   Add your mascarpone to the yolk and sugar mixture and mix at slow speed.

6. 6

   Gently fold your yolk/mascarpone mixture with the whipped egg whites. Go slow so you don't lose the fluffy consistency.

7. 7

   Assembly! Using a 13x9 pan, put down a thin layer of cream mixture, then a layer of cookies. Each cookie must be quickly dipped in espresso/liquor mix. Note: do not let them soak. Just a quick submerge.

8. 8

   Add another layer of cream mixture, cookies, and then top with final layer of cream.

9. 9

   Let sit for 24hrs for the best tasting tiramisu experience! Minimum is 8hrs.

* Per serving · 4 servings · Values may vary.