Classic tiramisu
35 min plus chill · 8 portions · Moderate
Ingredients
- 300 g mascarpone
- 3 large eggs, separated
- 80 g sugar
- 200 ml strong espresso, cooled
- 200 g ladyfinger biscuits
- 2 tbsp cocoa powder
- Pinch of salt
Steps
- Whisk egg yolks with half the sugar until pale and thick, then fold in mascarpone.
- Beat egg whites with salt to soft peaks, add remaining sugar to firm peaks, fold gently into mascarpone base.
- Dip biscuits briefly in espresso, layer in a dish, spread cream, repeat.
- Dust cocoa on top, chill at least 4 hours before slicing.
Chef note
I keep espresso barely sweet so the cream carries the sweetness; over-soaking biscuits makes a muddy base.
For dough skills that pair with plated desserts, join our handmade pasta class for timing practice.