30 min prep (total 6h)

Ingredients:

Mascarpone Cream

Coffee Mix

Other

3 eggs
65g sugar
500g mascarpone
a squeeze of lemon juice

1 cup of room temperature coffee
65g sugar
a dash of kahlua (or your alcohol of choice)



ladyfingers
cacao powder

Step by step

Mascarpone Cream

Coffee Mix

To Serve

Crack the eggs and separate the yolks and whites. With the yolks, add half of the sugar and mix well. After add the mascarpone. Just “fold” it in carefully until a smooth, creamy mixture forms. It is important to not over beat the mascarpone or the mixture will become too stiff. Squeeze a little lemon juice into the whites. Beat the whites almost as you would make meringue. Gently fold in the whites into the mascarpone-yolk mixture. Ensure that the air is not beaten out of the whites.

Mix the Kahlua and the sugar into the coffee. Mix together and pour onto a shallow dish. Dip the ladyfingers into the coffee mix and place on top of the mascarpone layer. Ensure that you don’t dip the ladyfingers in for too long, or the tiramisu will turn soggy, but we also don’t want it too dry.

In a medium sized serving dish, spread a little of the mascarpone mixture on the bottom. Repeat alternate layers of the mascarpone and ladyfingers until the serving dish is full. The top layer should be the mascarpone mixture.

Chill in the fridge for 5+ hours for maximum indulgence and just before serving, spread some cocaopowder on top.

Prego Ragazzi.