An exquisite dessert, ideal for any occasion – and the best part is that you don’t even need an oven!
Gather your ingredients
Prepare your eggs
First, we are going to separate the yolks from the whites. Place the whites from 4 eggs in one bowl, and only 3 yolks in another bowl. Make sure the eggs have not gone bad, and that they are room temperature.
Beat the yolks for 1 minute
Gradually add the mascarpone cheese and about 35g of sugar.
Beat until well combined and creamy.
Prepare the egg whites
Clean the beater and beat the egg whites until foamy. Add the other 35g of sugar a little at a time while beating until stiff peaks.
Take the egg whites and carefully fold in the egg yolks with the mascarpone, gently in a circular movement to avoid deflating the egg whites.
Prepare the coffee (it can be instant, but it's much better if it is freshly made expresso) and add the remaining 30g of sugar. Add your liquor of choice, and we are ready to assemble.
Put two TBL of cream in the bottom of your cups (or a small pan). Soak your ladyfinger cookies in the coffee for a few seconds and lay them next to each other in the same direction until you make a complete layer.
Add another two TBL of cream and this time sprinkle cocoa powder on the top. Then repeat the process: first the soaked ladyfingers, then the cream, and finally the cocoa powder.
And you are finished! Chill in the fridge for around 3 hours before serving.
If you chill your tiramisu overnight it will have better flavor the next day.