Coffee flavoured Italian dessert with mascarpone and ladyfingers

Ingredients

To Make The Mascarpone Cream

• 2 eggs, yolks and whites separated
• ⅓ cup sugar
• 1 tsp vanilla extract
• 500 gms mascarpone
• 300ml double cream

To Make The Espresso

• 2 tbsp coffee powder
• ¾ cup water

To Assemble The Tiramisu

• 18 sponge fingers
• cocoa powder, to dust

Method

Step1: To Make The Mascarpone Cream

(1) In a bowl, take the egg whites and whip them up to soft peaks. Then, add half the sugar and whip them once again you get stiff peaks. Set aside. 

(2) In a separate bowl with the egg yolks, add the remaining sugar and mix it in thoroughly. Add the vanilla and mix well. Set aside. 

(3) In a third bowl, take the mascarpone and whip it up. Set aside. 

(4) Add the whipped mascarpone to the egg white mixture. Using a spatula, fold it in gently.

(5) Next, add the egg yolk mixture to the mascarpone. Fold it in gently with a spatula. Set the mascarpone mixture aside. 

To Make The Espresso

(6) In a separate bowl, add the coffee powder, and add hot water to it. Stir it till the coffee mixes into the water completely. 

Step3: To Assemble The Tiramisu

(7) Set up the assembly station with the mascarpone mixture, coffee mixture, cocoa powder and ladyfingers. 

(8) Line a few glasses onto a tray.

(9) For the first layer – Break the ladyfinger into 2 and dip one end into the coffee mixture Layer the coffee dipped ladyfingers into the glass bowl.

(10) For the second layer – Add the egg and mascarpone mixture on top to cover completely. Sprinkle the cocoa powder on top.

(11) Repeat the process with the ladyfingers, mascarpone mixture, and cocoa powder. 

(12) Leave the tiramisu in the fridge overnight and serve chilled the next day.

Method (Step-by-Step) 

This is the list of ingredients.

Take the egg whites in a bowl.

Whip them up to soft peaks.

Add the sugar and whip them once again to stiff peaks.

This is how the whipped egg whites should look.

Add the remaining sugar to the egg yolks and mix it in thoroughly.

Add the vanilla and mix well.

Take the mascarpone in a separate bowl.

Whip up the mascarpone with the double cream. 

Add the whipped mascarpone to the egg white mixture.

Using a spatula, fold it in gently.

Add the egg yolk mixture to the mascarpone.

Fold it in gently with a spatula.

This is how it should look when its thoroughly mixed.

Take the coffee in a separate bowl and add the water to it.

Mix the water and coffee in thoroughly.

Finally to assemble, put all of your ingredients together.

Line a few glasses onto a tray.

Break the ladyfinger into 2 and dip one end into the coffee mixture.

Layer the coffee dipped ladyfingers into the glass bowl.

Add the egg and mascarpone mixture on top to cover completely.

Sprinkle the cocoa powder on top.

Repeat the process with the ladyfingers and the mascarpone and egg mixture.

Finally, dust extra cocoa powder on top.

Leave the tiramisu in the fridge overnight and serve chilled the next day.