An unbaked Italian dessert made by layering ladyfinger biscuits dipped in coffee with mascarpone cream, finished off with cocoa on top. It offers a light and refreshing taste with the pronounced aroma of coffee.
Whisk the egg yolks with the sugar until pale, then add the mascarpone and mix. In a separate bowl, whip the egg whites and fold them into the cream mixture.
Quickly dip each ladyfinger biscuit into the cooled coffee and arrange in a serving dish.
Repeat the biscuit and cream layers in turn, finishing with a layer of cream on top.
Let the tiramisu rest in the refrigerator for at least four hours; sift cocoa over the top just before serving.
Allergen: contains dairy/mascarpone, egg, and wheat flour (gluten). Important: This recipe uses raw egg; for pregnant women, the elderly, or anyone with a weakened immune system, use pasteurized eggs instead or gently warm the egg in a bain-marie before serving.
Dip the biscuits into the coffee quickly without leaving them too long; an over-soaked biscuit falls apart and gets crushed between the layers.
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