TIRAMISÙ CLASSICO

Serves 1
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Directions

  1. 1Separate the yolks and whites of 5 very fresh eggs.
  2. 2Separate the yolks and whites of 5 very fresh eggs.
  3. 3Separate the yolks and whites of 5 very fresh eggs.
  4. 4Put the egg whites aside and whip the yolks with 60g of sugar until light and fluffy.
  5. 5Put the egg whites aside and whip the yolks with 60g of sugar until light and fluffy.
  6. 6Put the egg whites aside and whip the yolks with 60g of sugar until light and fluffy.
  7. 7Lower the hand mixer speed and add 750g of Mascarpone cheese, one spoonful at a time.
  8. 8Lower the hand mixer speed and add 750g of Mascarpone cheese, one spoonful at a time.
  9. 9Lower the hand mixer speed and add 750g of Mascarpone cheese, one spoonful at a time.
  10. 10Whip egg whites to stiff peaks and add 60g of sugar a little at a time.
  11. 11Whip egg whites to stiff peaks and add 60g of sugar a little at a time.
  12. 12Whip egg whites to stiff peaks and add 60g of sugar a little at a time.
  13. 13Add a first ladle of egg whites to the cream, stirring vigorously.
  14. 14Add a first ladle of egg whites to the cream, stirring vigorously.
  15. 15Add a first ladle of egg whites to the cream, stirring vigorously.
  16. 16Add the rest of the egg whites gently, stirring from the bottom up.
  17. 17Add the rest of the egg whites gently, stirring from the bottom up.
  18. 18Add the rest of the egg whites gently, stirring from the bottom up.
  19. 19Pour 300g of freshly brewed coffee into a bowl and sweeten to taste.
  20. 20Pour 300g of freshly brewed coffee into a bowl and sweeten to taste.
  21. 21Pour 300g of freshly brewed coffee into a bowl and sweeten to taste.
  22. 22Spread a spoonful of cream on the bottom of a pan.
  23. 23Spread a spoonful of cream on the bottom of a pan.
  24. 24Spread a spoonful of cream on the bottom of a pan.
  25. 25Soak 250g of ladyfingers in the coffee.
  26. 26Soak 250g of ladyfingers in the coffee.
  27. 27Soak 250g of ladyfingers in the coffee.
  28. 28Create a layer of ladyfingers.
  29. 29Create a layer of ladyfingers.
  30. 30Create a layer of ladyfingers.
  31. 31Continue alternating cream and ladyfingers.
  32. 32Continue alternating cream and ladyfingers.
  33. 33Continue alternating cream and ladyfingers.
  34. 34Transfer the remaining cream into a pastry bag and decorate the dessert.
  35. 35Transfer the remaining cream into a pastry bag and decorate the dessert.
  36. 36Transfer the remaining cream into a pastry bag and decorate the dessert.
  37. 37Sprinkle with unsweetened cocoa powder to taste.
  38. 38Sprinkle with unsweetened cocoa powder to taste.
  39. 39Sprinkle with unsweetened cocoa powder to taste.
  40. 40Refrigerate for 2 hours.
  41. 41Refrigerate for 2 hours.
  42. 42Refrigerate for 2 hours.
  43. 43Serve.
  44. 44Serve.
  45. 45Serve.

Ingredients

  • 5 very fresh eggs
  • 5 very fresh eggs
  • 5 very fresh eggs
  • 60 g sugar
  • 60 g sugar
  • 60 g sugar
  • 750 g Mascarpone cheese
  • 750 g Mascarpone cheese
  • 750 g Mascarpone cheese
  • 60 g sugar
  • 60 g sugar
  • 60 g sugar
  • 300 g freshly brewed coffee
  • 300 g freshly brewed coffee
  • 300 g freshly brewed coffee
  • 250 g ladyfingers
  • 250 g ladyfingers
  • 250 g ladyfingers
  • unsweetened cocoa powder
  • unsweetened cocoa powder
  • unsweetened cocoa powder

Equipment

hand mixerbowlpanpastry bag

Tips

  • To whip egg whites to stiff peaks, the whisks must be very clean and the egg whites must be free of traces of yolk.
  • To check if the egg whites are properly whipped, turn the bowl over.
  • Alternatively, use pasteurized eggs: whip the yolks with a sugar syrup heated to 249.8°F/121°C.