Tiramisu from Scratch
Serves 1
Directions
- 1Beat egg whites and sugar until stiff peaks form.
- 2Add in egg yolks and use a fold-in method to mix.
- 3Add in sifted flour and use the same method to mix.
- 4Transfer the mixture into a piping bag.
- 5Pipe the mixture onto a baking sheet, forming lady fingers.
- 6Dust the lady fingers with icing sugar.
- 7Bake at 180°C for 10 minutes.
- 8Mix mascarpone cheese with powdered sugar.
- 9Add dairy whipping cream and mix until stiff peaks.
- 10Prepare the espresso by adding 1 cup of hot water to 1 pack of instant espresso.
- 11Soak the baked lady fingers in espresso for a few seconds.
- 12Place a layer of cream cheese mixture at the bottom of a container.
- 13Place the soaked lady fingers on top of the cream cheese layer.
- 14Add another layer of cream cheese on top of the lady fingers.
- 15Smooth the top layer of cream cheese.
- 16Refrigerate the tiramisu overnight.
- 17Dust with cocoa powder before serving.
Ingredients
- 4 eggs
- 120 g flour
- 80 g sugar
- 1 tsp vanilla essence
- 500 g mascarpone cheese
- 100 g powdered sugar
- 250 ml dairy whipping cream
- 1 cup hot water
- 1 pack instant espresso
- cocoa powder
Equipment
mixerbowlspatulapiping bagbaking traysievetongscontainer
Tips
- My recipe has no eggs to maintain its freshness.
- It usually takes us a week to finish this.
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