Ingredients
Equipment
Method
- Separate the egg yolks from the whites and whisk the yolks with sugar until pale and creamy.
- Fold in the room-temperature mascarpone into the egg yolk mixture until smooth.
- Whisk the egg whites in a clean bowl until stiff peaks form, then fold one-third into the mascarpone mixture, followed by the remaining egg whites.
- Dip each ladyfinger briefly in the cooled coffee and arrange in a single layer in the serving dish.
- Pour half of the mascarpone cream over the ladyfingers and spread evenly, then layer with sliced strawberries.
- Repeat the process with a second layer of coffee-dipped ladyfingers and the remaining mascarpone cream.
- Cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Dust with unsweetened cocoa powder just before serving.
Nutrition
Calories: 240kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 350IUVitamin C: 50mgCalcium: 100mgIron: 1mg
Notes
Use fresh, room-temperature eggs for the best results, and ensure your mixing equipment is grease-free. If you don’t have ladyfingers, you can substitute with plain sponge cake or dry biscotti, but be cautious with soaking. This dessert can be made up to 24 hours in advance, and it tastes even better after a day in the fridge. Avoid freezing this tiramisu; the texture of the cream will be compromised. For a fun twist, feel free to experiment with different fruits or alcohol-infused coffee. Enjoy the process and make it your own!
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