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Tiramisu shines as a celebrated Italian dessert with its origins rooted in Treviso, Italy. Crafted from tender ladyfinger cookies and layered to perfection, this opulent and creamy dessert beautifully melds the flavors of chocolate and coffee. Its irresistible appeal makes it a suitable indulgence for any and all occasions.
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Prep Time 15 minutes
Chilling 6 hours
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 5 large eggs (separated)
  • 2 cups mascarpone cheese (room temperature)
  • ½ cup granulated sugar
  • 1¼ cup Espresso coffee
  • 24 ladyfingers
  • ¼ cup unsweetened cocoa powder

Method
 

  1. Gently divide the eggs, transferring all of the yolks into a single bowl, and placing the whites of three eggs into another bowl. You can set aside the remaining two egg whites.
  2. Whisk the egg yolks together with the sugar until creamy and light Integrate the mascarpone into the mixture and continue mixing until a seamless cream is achieved.
  3. Whip the egg whites until they reach stiff peak consistency. Using a wooden spoon, gently incorporate the beaten egg whites into the mascarpone mousse, employing slow and upward motions, starting from the bowl's bottom.
  4. Select an appropriate serving dish to assemble your tiramisu (8½ x 10 inches). Arrange a layer of about half of the sponge fingers on the dish's bottom. Gradually pour coffee over the sponge fingers, ensuring they are moistened but not excessively soaked.
  5. Immerse the remaining biscuits in coffee and create an additional layer atop the mousse. Overlay the biscuits with another layer of the mascarpone mousse. For the finishing touch, adorn the top with grated plain chocolate or lightly dust it with cocoa powder.
  6. Allow the dessert to chill in the refrigerator for at least four hours before serving.

Notes

Mascarpone Cheese Homemade
 
Ingredients
2 cups heavy cream
grams) powdered sugar
1 tablespoon lemon juice
Directions
Pour the heavy cream into a saucepan with a sturdy bottom. Heat the cream over medium heat, stirring intermittently, until it reaches a temperature range of 185 to 190 degrees F (85 to 88 degrees C).
Lower the heat to medium-low and gently mix in the lemon juice. Continue to cook while stirring for about 3 minutes, ensuring the temperature remains within the range of 185 to 190 degrees F (85 to 88 degrees C). Afterward, turn off the heat. The mixture should have a consistency that coats the back of a spoon.
Thoroughly whisk the mixture and allow it to cool for approximately 30 minutes. Transfer the mixture into a strainer lined with a clean towel. Place plastic wrap over the top, pressing down gently to make contact with the cream's surface. Let it further cool to room temperature, which should take an additional 20 to 30 minutes.
Place the mixture in the refrigerator and let it chill for a duration of 8 hours or overnight.