Easy Tiramisu (Chef

• Refrigerated

  • 3 Eggs, yolks, whites

• Baking & Spices

  • 1/2 cup Caster sugar
  • 1 Cocoa
  • 1/2 tsp Vanilla extract

• Drinks

  • 1 1 1/4 cups hot espresso coffee - strong! (note, hot

• Dairy

  • 8 oz Mascarpone

• Beer, Wine & Liquor

  • 2 tbsp Of liquor of choice - i like frangelico and kahlua

• Other

  • 6.5oz/200g lady fingers (24 - 30, pavesini or savoiardi biscuits (Note 2

Found on recipetineats.com

Description

Ingredients

• 3 eggs, yolks and whites separated
• ½ cup caster sugar (known as super fine / bakers sugar in the US)
• ½ tsp vanilla extract
• 8 oz / 250g mascarpone (Note 5)
• 1¼ cups hot espresso coffee - strong! (Note 1)
• 2 tbsp (or more!) of liquor of choice - I like Frangelico and Kahlua
• 6.5oz/200g lady fingers (24 - 30), pavesini or savoiardi biscuits (Note 2)
• Cocoa, for dusting

Directions

• Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick. (Note 3)
• Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
• Clean bowl and whisk. Beat egg whites until stiff.
• Fold ⅓ of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined. (Note 4)
• Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video to see how I arrange them).
• Spread over half the cream, then top with another layer of coffee dipped biscuits.
• Spread with remaining cream.
• Cover, refrigerate for at least 3 hours, preferably overnight
• Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates. (Note 5)