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The whole trick of tiramisu comes down to timing - dip the ladyfingers too long in coffee and they turn to mush, too short and the center stays dry and firm. A confident one-second dip per side is the sweet spot, letting the biscuit soak up just enough liquid to soften without collapsing before it's layered with mascarpone cream in individual cups.
Per serving
380kcal
Calories
7g
Protein
28g
Carbs
27
Prep Time
30 min
Cook Time
0 min
Servings
6 people
Difficulty
medium
Fat
18g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
Add the mascarpone cheese and whisk until smooth and well combined.
In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture until fully incorporated.
In a shallow dish, combine the cooled espresso and coffee liqueur if using.
Quickly dip each ladyfinger into the coffee mixture for about 1 second per side - just enough to soak without falling apart - and layer them in the bottom of individual serving cups.
Spoon a layer of the mascarpone cream over the ladyfingers, spreading evenly.
Repeat with another layer of dipped ladyfingers and cream, finishing with a layer of cream on top.
Cover and refrigerate for at least 4 hours, or overnight for the best texture.
Just before serving, dust generously with cocoa powder.
Dip the Ladyfingers Quickly: A confident one-second dip per side is all that's needed - lingering too long turns them soggy and causes the layers to collapse, while too brief a dip leaves them dry in the center. Use Cooled Espresso: Hot coffee can partially cook the mascarpone cream if it comes into contact while still warm, so make sure the coffee has cooled to room temperature before dipping. Refrigerate for the Full Time: A minimum of 4 hours (ideally overnight) lets the layers set properly and allows the flavors to meld - serving too early results in a looser, less cohesive dessert.
Traditional tiramisu uses raw egg yolks, which carries some risk - if you're concerned, use pasteurized eggs, or whisk the yolks and sugar over a double boiler until slightly thickened before proceeding to cook them safely.
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