Easily master the best Tiramisu recipe, with a luscious mascarpone mousse and coffee-soaked ladyfingers, made from scratch with just a few simple ingredients.
- 3 large eggs , separated and at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 2 cups (16 oz/450 g) Homemade Mascarpone Cheese
- 1 cup (8 fl oz/240 ml) very strong coffee
- ⅓ cup (2 ½ fl oz/75 ml) brandy
- 2 batches Homemade Ladyfingers (about 60-80 cookies)
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
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Make and hang the Homemade Mascarpone following the recipes directions.
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Make the Homemade Ladyfingers following the recipe directions. Once cooled then can be stored in a container until needed.
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In the bowl of a stand mixer fitted with a whisk attachment (or with a bowl and a handheld electric mixer) whisk the egg yolks and sugar together until the mixture is pale and forms a ribbon when the whisk is lifted, about 5-7 minutes. Briefly mix in the mascarpone cheese until blended. Set aside.
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Using the stand mixer again, whip the egg whites on medium-high speed for about 3 minutes, or until they form stiff peaks.
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Gently fold the egg whites into the mascarpone mixture until completely mixed, then set aside.
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In a wide, shallow bowl combine the coffee and brandy.
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Quickly dip one ladyfingers at a time on both sides in the coffee mixture and line the bottom of a 9x13-inch (23x33cm) baking dish with them.
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Spread ⅓ of the mascarpone mixture evenly over the cookies.
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Repeat dipping and layering ladyfingers and spreading the mascarpone mixture twice more to create a total of three layers.
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Cover and let the Tiramisu set in the refrigerator for at least 4 hours (but no more than 24 hours).
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Just before serving, dust generously with the cocoa powder and enjoy. Store leftovers covered in the fridge.