This no-bake Italian dessert is made by layering coffee-dipped ladyfinger cookies with mascarpone cream and finishing with cocoa powder. It has a light, refreshing flavor with a pronounced coffee aroma.
Whisk the egg yolks and sugar until pale, then add the mascarpone and mix. In a separate bowl, beat the egg whites and fold them into the cream mixture.
Quickly dip each ladyfinger cookie into the cooled coffee and arrange it in the serving dish.
Repeat the layers of cookies and cream, finishing with a layer of cream on top.
Chill the tiramisu in the refrigerator for at least 4 hours. Sift cocoa powder over the top just before serving.
Allergens: contains milk (mascarpone), egg, and wheat (gluten). Important: This recipe uses raw eggs. Before serving it to anyone who is pregnant, older, or immunocompromised, use pasteurized eggs or gently warm the eggs over a double boiler.
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