Ingredients:
200 g ladyfinger biscuits (savoiardi)
3 large eggs, separated
100 g sugar
250 g mascarpone cheese
1 cup strong coffee, cooled
2 tbsp coffee liqueur (optional)
Unsweetened cocoa powder or grated chocolate (for dusting)
Instructions:
- Prepare the coffee: Brew the coffee and let it cool. Add liqueur if using.
- Make the cream: In a bowl, whisk the egg yolks with sugar until pale and creamy. Add mascarpone and mix until smooth.
- Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the mascarpone mixture.
- Assemble: Dip each ladyfinger quickly into the coffee and line the bottom of a dish. Spread half of the mascarpone cream over the biscuits. Add another layer of soaked ladyfingers, then top with the remaining cream.
- Chill: Cover and refrigerate for at least 4 hours (overnight is best).
- Finish: Before serving, dust with cocoa powder or sprinkle with grated chocolate.
Tip: For extra richness, substitute half of the egg whites with whipped cream.
Would you like me to give you a 5-minute eggless tiramisu version too?