Tiramisu is a rich Italian dessert that layers espresso soaked ladyfingers with amaretto liqueur, marscapone cheese and cocoa powder. The light and fluffy cheese layer is made by folding whipped egg whites into the yolks. When separating the egg whites from the yolks, it is extremely important that no part of the yolk is mixed with the whites or else they will not transform into stiff peaks. This is also true for any tools you are using to whip the egg whites; make sure the beaters and bowl are free from any residual fat. Once you have mastered this recipe, you can make variations of tiramisu simply by adding an ingredient or two, like fruit or cookies, or substituting the amaretto liqueur for an equally delicious spirit.
Recipe from Fifteen Spatulas
3 egg whites*
6 egg yolks*
8 oz mascarpone cheese, at room temperature
2 tbsp amaretto liqueur
6 tbsp sugar, divided
1 cup freshly pulled espresso, cooled to room temperature
3 to 4 dozen ladyfingers, store bought or homemade
cocoa powder, for dusting
For full recipe instructions, watch the video below or click here.