Ingredients and Weight:
- Ladyfingers: 30 pieces (150g)
- Espresso: 1 cup (240ml)
- Amaretto liqueur: 1/4 cup (60ml) (optional)
- Mascarpone cheese: 1 pound (450g)
- Sugar: 1/2 cup (100g)
- Large eggs: 6
- Cocoa powder: for dusting
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2
Preparation Method Steps:
- In a shallow dish, combine the espresso and Amaretto (if using).
- Dip each ladyfinger into the espresso mixture and arrange them in a single layer in an 8x8 inch baking dish.
- In a large bowl, beat the mascarpone cheese and sugar until smooth and fluffy.
- Separate the egg yolks and whites. Beat the egg yolks and add them to the mascarpone mixture.
- In a clean bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the mascarpone mixture.
- Spread the mascarpone mixture over the ladyfingers in the baking dish.
- Refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder before serving.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 500
- Protein: 12g
- Fat: 25g
- Carbohydrates: 60g
Dish Characteristics:
- Creamy and flavorful
- Ideal for special occasions
- Can be made ahead of time
- Easily customizable with different flavors
User Comments:
- "This Tiramisu is absolutely divine! The flavors are perfectly balanced and the texture is smooth and creamy."
- "I made this for my guests and they couldn't stop raving about it. A true crowd-pleaser!"
- "I love that this recipe is so easy to follow. Even beginners can achieve great results."
Special Precautions and Tips:
- Make sure the ladyfingers are completely soaked in the espresso mixture, but not soggy.
- Use good-quality mascarpone cheese for the best flavor and texture.
- If you don't have Amaretto, you can use coffee liqueur, brandy, or rum instead.
- To make a vegan version, replace the mascarpone cheese with a vegan cashew cream made from blended cashews and plant-based milk.
- Refrigerate the Tiramisu for at least 4 hours before serving to allow the flavors to meld.
