9 servings
YouTube instructional video is at the bottom.
What you’ll need
Two 8-ounce packages Mascarpone cheese
Lady finger cookies
Whole milk
Large eggs
Sugar
Salt
Vanilla extract
Dutch process cocoa powder
Espresso powder
Instant decaf coffee
Cream of tartar
Tools you’ll need
Hand mixer
Small mesh strainer
8 by 8 by 3 inch in height baking pan
Preparation of ingredients
Eggs
Step 1-Separate 5 large egg white from 5 egg yolks. The eggs can be cold or at room temperature. Add the egg whites into a large measuring cup or medium-sized bowl and add the egg yolks in a separate medium sized bowl.
Mascarpone mixture 1
Step 2- Add 3/4 cup sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt into the bowl with the egg yolks. Stir with a sturdy spoon until combined. Mix on high speed with a hand mixer for 3 minutes. Scrape down sides of bowl.
Step 3- Add two 8-ounce packages mascarpone cheese. Stir with a sturdy spoon until combined. Mix on high speed for 3 minutes or until the mixture thickens.
Egg white mixture
Step 4- Add 1/2 teaspoon cream of tartar, and 1 tablespoon sugar into measuring cup or medium sized bowl with the egg whites. Mix on high speed for 4 to 5 minutes or until mixture reaches stiff peaks.
Mascarpone mixture 2
Step 5- Add the egg white mixture into the mascarpone mixture. Fold the whipped egg whites into the mascarpone mixture. You can also mix on high speed with a hand mixer for 2 to 3 minutes or until the mixture thickens. Place into fridge.
Coffee dip
Step 6- Add 1/2 cup hot water, 1 tablespoon espresso powder, 1 teaspoon instant decafe coffee.
Step 7- Add 2 tablespoons sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt and 1/2 cup whole milk. Stir all ingredients together and set aside.
Cocoa Espresso topping
Step 8- Add 2 tablespoons Dutch processed cocoa powder, and 1 teaspoon espresso powder. Stir all ingredients together and set aside.
Assembling your Tiramisu
Step 9- Dip 12 lady finger cookies into the coffee dip and place them along the bottom of your baking pan.
Step 10- Add half of the whipped mascarpone mixture on top of the lady fingers. Spread around as evenly as possible with a spatula. Place a small mesh strainer over the tiramisu. Add half of Cocoa espresso topping into the mesh strainer. Generously sprinkle the cocoa espresso topping on top of the whipped mascarpone cheese mixture using the small mesh strainer.
Step 11- Dip 14 lady finger cookies into the coffee dip. Place them on the top of the mascarpone cheese mixture. Press down slightly to seal.
Step 12- Add the second half of the whipped mascarpone cheese mixture on top of the lady fingers. Spread around as evenly as possible with a spatula. Place a small mesh strainer over the tiramisu. Add the second half of Cocoa espresso topping into the mesh strainer. Generously sprinkle the cocoa espresso topping on top of the whipped mascarpone cheese mixture using the small mesh strainer.
Step 13-Place the Tiramisu into the fridge for 5 to 8 hours or overnight before serving. If you want a quicker result, place into freezer for 4 hours before serving.
YouTube instructional video
