I learned this recipe when we went back to Italy a few years ago, and changed the amount of sugar. This does not need cream, and uses the same amount of egg yolk and white. I usually prepare this a day before my friends coming over.
Ingredient
2 eggs
200-250g of mascarpone cheese
30g of granulated white sugar
About 150ml of espresso
1 tablespoon of rum or baileys
10-12 pieces of ladyfingers
cocoa powder
Instruction
I recommend using an electric mixer.
1.Separate egg yolk and egg white.
2.Make espresso coffee. If you don’t have it, make instant coffee slightly darker than you normally do. Keep the coffee in a bowl or plate with the size you can soak ladyfingers later. Add 1 tablespoon of your favorite liquor, such as rum or baileys.
3.Prepare a very clean bowl making sure it is completely dry and nothing left. Add egg white to the bowl and whisk until stiff peaks form.
4.In a separated large bowl, add and mix mascarpone, egg yolk and sugar with an electric mixer used in step3, until it is well mixed and smooth.
5. Add about 2 tablespoons of whisked egg white (from step3) to 4, and mix well. Gently fold half of the remaining egg white using a spatula. Then add the remaining egg white, and do the same. Do not over mix to keep the air in egg white.
6.Prepare a pan. I always use 9″x5″ loaf pan for this amount. Spread 2 tablespoons of the mixture (from step5) on the bottom of the pan.
7.Soak 1 piece of ladyfinger to a mixture of coffee and liquor, just quickly once each side, and place it in the pan. Repeat this for 5-6 pieces, using the half of your ladyfingers.
8.Add the tiramisu mixture on 7 using half of it. Spread it evenly.
9.Repeat step7 using the remaining ladyfingers.
10.Repeat step8.
11.Dust the tiramisu with cocoa powder, cover and chill it in a fridge overnight.
12.Right before eating, dust it with cocoa powder again.
