While no one in my family is of Italian descent, I must say that my mom makes one good tiramisu. It’s light with just a hint of coffee flavor, and definitely not overly sweet.
However, if you’re like me and enjoy not a “hint” of coffee flavor, but rather a slap in the face with caffeine, you can use a stronger espresso or coffee to dip your ladyfingers 🙂 But in all seriousness, the balance of slightly bitter espresso and the just sweetened marscapone mixture is heavenly.
My mom has made this for many occasions, and it’s always a big hit. I love how light tiramisu is – the ladyfingers stay light and airy while the marscapone adds the perfect creaminess.
So without further ado, my mom’s recipe for tiramisu is typed out for your printable convenience below 🙂 Mom, if you’re reading this, then I hope this isn’t a secret recipe. Love, Rachel 😀
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people
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- 6 eggs, separated into yolk and whtie
- 1 T sugar For egg white mixture
- 1 cup sugar For egg yolk mixture
- 2 cups strong coffee
- 16 oz mascarpone cheese
- 1/4 cup cocoa
- 40 ladyfingers
Ingredients
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- Preheat oven to 350F. Split ladyfingers in half, then toast in the oven for 6-8 minutes or until golden brown. Alternatively, toast in a toaster oven to save time.
- Beat together egg whites and 1 T sugar until stiff peaks form. Set aside, then beat egg yolks, 1 cup sugar and 2 T coffee in a separate bowl until pale and thick (about 5 minutes). Mix mascarpone cheese into egg yolk mixture until smooth, then fold egg whites into egg yolk mixture.
- Pour remaining coffee into a shallow dish. To assemble, dip ladyfingers in coffee, then place into bottom of an 11" x 9" glass dish. Spread mascarpone cheese mixture on top, then dust over cocoa powder with a sifter. Repeat, finishing with cocoa powder. Refrigerate for 1 hour before serving.
