Sort ingredients
korni22
QR Code
Listen
Pdf
Brew 250 ml of fresh espresso.
Stir in 10 g sugar while the coffee is still hot.
Let the espresso cool down completely.
In a mixing bowl, whisk together 3 egg yolks and 80 g of sugar until the mixture is light and creamy.
Set up a double boiler: Place the bowl over simmering water, whisking constantly, until the egg mixture thickens slightly.
Remove from heat and allow the mixture to cool completely.
In another bowl, whip 250 g heavy cream and 500 g mascarpone together until smooth and fluffy.
Gently fold the cooled egg yolk mixture into the mascarpone cream. Stir until everything is well combined.
Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds per side.
Arrange a layer of dipped ladyfingers in your serving dish.
Spread half of the mascarpone cream mixture evenly over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream mixture.
Cover the tiramisu and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Before serving, dust the top with unsweetened cocoa powder.