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Tiramisù

Servings: 6-8
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Ingredients
  

  • 5 large eggs
  • 1 cup (300ml) strong brewed coffee
  • 1/2 cup (100g) sugar
  • 1/4 cup (60ml) liqueurs such as coffee liqueur, Rum, Marsala wine, Kahlúa,Amaro del Capo, Unicum. (optional)
  • 17.6 oz (500g) mascarpone cheese
  • 24-30 ladyfingers (Savoiardi biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions
 

  • Prepare the coffee mixture
    Brew the coffee and in a shallow dish combine with liqueur (if using). Let it cool to room temperature.
  • Make the Mascarpone Cream
    Ina bowl, whisk together 5 egg yolks and 5 tablespoons of sugar until pale and slightly thickened. Add 500g of softened mascarpone cheese gradually, mixing until smooth.
  • Whip the egg whites
    Ina separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture, ensuring a light and airy consistency.
  • Assemble the Tiramisu
    Dip the Savoiardi biscuits quickly into the coffee on both sides. Using a spatula, spread a generous layer of the mascarpone cream over the biscuits, dust with unsweetened cocoa powder. Continue creating a second layer of Savoiardi biscuits dipped in coffee and finish with a layer of mascarpone cream dusted with cocoa powder
  • Chill and Serve
    Refrigerate the Tiramisu for at least 4 hours or overnight to allow the flavors to meld and the dessert to set before serving.