This tiramisu recipe is made in the traditional way using raw eggs, mascarpone & ladyfingers dipped in strong coffee. There is no cream, which helps to keep this recipe light and airy.
Start by separating the eggs, placing yolks in one bowl and whites in another. Make sure no yolk is mixed in with the whites.
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Cream eggs & sugar
2
Next set up a stand mixer with whisk attachment. Place the egg yolks and caster sugar into the mixer and whisk on high for 5 minutes until the yolks are pale and creamy.
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Mascarpone
3
Change the attachment on the mixer to the paddle (or use a spatula). Add the mascarpone to the creamed yolks and mix together until well combined and thick and creamy.
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Whisk egg whites to stiff peaks
4
Transfer the mascarpone to separate large mixing bowl and clean out mixer bowl. Reattach the whisk attachment. Add the egg whites and whisk until stiff white peaks form.
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Add whisked egg whites
5
Next add the whisked egg whites to the mascarpone mixture one third at a time. Use a spatular to gently fold the whites into the mixture in between each addition
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Dip ladyfingers
6
Mix the coffee and liqueur. Briefly dip each ladyfinger into the coffee mix then place in the bottom of the rectangular dish. Repeat until the base is covered with a lager of ladyfingers.
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Build
7
Next spoon about a third of the mascarpone mixture over the sponge fingers and smooth out to cover all the sponge using the back of a spoon. Add a second and then third layer.
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Dust with cocoa
8
Finish the tiramisu by dusting over cocoa powder and scattering over crumbled or grated chocolate.