Biba's Tiramisu

Tiramisu is a deliciously creamy, rich no-bake dessert that contains layers of espresso and cognac-soaked ladyfingers, and sweet, butter mascarpone filling.

Course Dessert

Cuisine Italian

Keyword no bake recipes, tiramisu recipes

Prep Time 10

Cook Time 2

Total Time 12

Servings servings

Calories 312kcal

Author Kathleen

Ingredients

6 egg yolks, at room temperature
1/3 cup sugar
1 pound Mascarpone cheese, at room temperature
3 egg whites, at room temperature
2 cups brewed strong espresso
2 tablespoons marsala wine, cognac, or rum
28 ladyfingers
1/2 cup unsweetened cocoa powder
chocolate curls or shavings

US Customary - Metric

Instructions

In the bowl of a stand-up electric mixer, beat egg yolks (6) and sugar (1/3 cup) on high speed until the mixture is thick and pale yellow, about 5 minutes. Add the mascarpone (1 pound) and fold in or gently mix until thoroughly incorporated and the mixture is completely smooth.
In a separate mixing bowl, with clean beaters, beat the egg whites (3) until stiff but not dry, then fold them into the mascarpone mixture.
In a small bowl, combine espresso (2 cups) and cognac or rum (2 tablespoons). Quickly dip each ladyfinger (28) into the mixture, then line the bottom of a 9X13-inch rectangular dish with a single layer of the dipped ladyfingers. Spread half of the mascarpone mixture over the layer of ladyfingers then sprinkle with a layer of cocoa powder. Continue to dip more ladyfingers in the espresso mixture then make another layer of them in the baking dish. Pour the remaining mascarpone mixture over the second layer and sprinkle with the remaining cocoa.
Cover and refrigerate overnight. Just before serving top with chocolate shavings or curls and serve.

Notes

Eggs: Please use very fresh eggs in this recipe. It's important to make sure you don't accidentally get any yolk in the egg whites. If you do the whites will not whip up properly.
- Take care not to whip your egg whites. The recipe calls for stiff egg whites. If you continue to whip the whites they will become dry and eventually can curdle. You will know you have stiff peaks when the egg whites have glossy peaks that stand straight.
Are Raw Eggs Safe To Eat? According to the CDC (article here), that answer seems to be clearly no. Other respected sources seem to have a softer stance. According to WebMD (article here), and, Slate (article here) it’s estimated that only about 1 in 20,000 eggs has salmonella. The safer choice would of course be to use pasteurized eggs. Only you can decide what's best for your family! I've made this with regular eggs for decades, but that said, I wouldn't serve this to my 82-year-old father or 1-year-old granddaughter.

Nutrition