Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 30 servings · Metric · A4 or Letter, one page where it fits

Quick Card

Tiramisù

30 servings

Coffee

  • 600 gstrong espresso or moka coffee, unsweetened

Mascarpone Cream

  • 24very fresh eggs
  • 600 gsugar
  • 3000 gmascarpone, cold

Assembly

  • 1050 gsavoiardi (ladyfingers), about 42
  • unsweetened cocoa powder, to taste
  1. Coffee Brew the 600 g strong espresso or moka coffee, unsweetened and pour it into a wide, shallow bowl to cool completely. 6 min to 30 min
  2. Mascarpone Cream Separate the 24 very fresh eggs, putting the yolks in one large bowl and the whites in another, spotlessly clean bowl. Not a drop of yolk should get into the whites. 5 min
  3. Add 300 g sugar to the yolks and beat with an electric mixer until pale and frothy. 3 min to 5 min
  4. With the beaters still running, add the 3000 g mascarpone a spoonful at a time until you have a dense, smooth cream. Set aside. 3 min
  5. Wash and dry the beaters thoroughly. Whip the egg whites with the 300 g sugar until they hold stiff peaks. 4 min to 6 min
  6. Stir one spoonful of the whites into the mascarpone cream with a spatula to loosen it.
  7. Add the rest of the whites in one go and fold very gently, scooping from the bottom of the bowl up over the top, until evenly combined. 2 min
  8. Assembly Spread a generous spoonful of the cream over the bottom of the dish.
  9. Dip the 525 g savoiardi (ladyfingers), about 42 into the cold coffee one at a time, a moment on each side, and lay them in the dish side by side, all facing the same way, to make a single layer. 5 min
  10. Spread about half of the remaining cream over the biscuits, covering them completely.
  11. Make a second layer with the 525 g savoiardi (ladyfingers), about 42, dipped the same way, then cover with the rest of the cream and level the top. 5 min
  12. Sift a generous layer of unsweetened cocoa powder over the top.
  13. Cover and refrigerate for at least 2 h, ideally overnight, before cutting into squares. 4 °C
  • Safety: Raw eggs can carry salmonella. Pasteurized eggs are safer for no bake recipes. (USDA FSIS)
  • Safety: This tiramisù contains raw eggs, which can carry salmonella. Use the freshest eggs you can find, keep it refrigerated, and use pasteurised eggs if serving pregnant women, young children, elderly or immunocompromised guests. (The author)