المقادير
Method
- Whisk the egg yolks with the sugar and vanilla until the mixture is pale and creamy.
- Add the mascarpone and whisk gently until smooth.
- Beat the egg whites until stiff, then gently fold them into the mascarpone mixture to make a light cream.
- Quickly dip the ladyfingers in the coffee and arrange them in the bottom of the dish.
- Spread a layer of cream, then another layer of ladyfingers, more cream, and so on until you run out of ingredients.
- Cover the tiramisu and refrigerate for at least 4 hours, then dust with cocoa just before serving.
ملاحظات
Don't soak the ladyfingers too long, or they'll fall apart.
Chilling for several hours is essential so it sets and the flavours come together.
You can swap the raw eggs for whipped cream if you'd rather avoid them.
Chilling for several hours is essential so it sets and the flavours come together.
You can swap the raw eggs for whipped cream if you'd rather avoid them.