Easy-to-Follow Tiramisù Recipe

For the ladyfingers:

• 3 egg yolks
• 3 egg whites
• 1/2 cup sugar (125 g)
• 1 cup flour (125 g)
• 1/2 teaspoon vanilla

For the mascarpone cream:

• 3 egg yolks
• 1/3 cup sugar (80 g) (1/4 cup (60 g) for the syrup + 1 tablespoon (20 g) for the yolks)
• 3 tablespoons water (45 g)
• 1 cup mascarpone (250 g)
• 2/3 cup heavy cream (150 ml)

Other:

• Coffee as needed
• Cocoa powder for dusting

Ladyfingers:

• Beat 3 egg yolks with 1/4 cup (50 g) of sugar until frothy.
• In a separate bowl, beat 3 egg whites with 1/3 cup (75 g) of sugar until stiff peaks form.
• Gently fold the yolk mixture into the egg whites.
• Gradually add the sifted flour, folding gently.
• Shape the ladyfingers on a baking sheet lined with parchment paper, dust lightly with sugar, and bake in a preheated oven at 350°F (180°C) for 10 minutes. Let cool.

Mascarpone cream:

• Prepare a syrup by heating 1/4 cup (60 g) of sugar and 3 tablespoons (45 g) of water to 250°F (121°C).
• Meanwhile, beat the yolks with 1 tablespoon (20 g) of sugar, then add the syrup to the yolks to pasteurize.
• Beat the mascarpone until smooth.
• Fold the mascarpone into the pasteurized yolks until smooth.
• Whip the cream and fold it gently into the mascarpone mixture.

Assembly:

• Soak the ladyfingers in coffee and arrange a layer in a dish.
• Spread a layer of mascarpone cream over the ladyfingers.
• Repeat layers, finishing with a layer of cream.
• Chill the tiramisu in the fridge for at least an hour.
• Dust with cocoa powder before serving.